Serves: - 610 +
Ingredients
101⅔ medium onion, finely chopped 305 cloves garlic, pressed 50⅚ tsp chili flakes 305 tsp smoked paprika 203⅓ tsp sumac 152½ tsp ground coriander 152½ tsp garlic granules 101⅔ tsp dried oregano 305 cans tomato, polpa 406⅔ cans butter beans 25416⅔ ml chicken broth 610 tbsp tahini 101⅔ lemon, juiced 12708⅓ ml water 101⅔ tbsp olive oil 101⅔ tbsp honey 101⅔ tsp salt
Method
Saute 101⅔ medium onion, finely chopped with olive oil until translucent Add 305 cloves garlic, pressed Add 50⅚ tsp chili flakes Add 305 tsp smoked paprika Add 203⅓ tsp sumac Add 152½ tsp ground coriander Add 152½ tsp garlic granules Add 101⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 305 cans tomato, polpa and 25416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 406⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 610 tbsp tahini, 101⅔ lemon, juiced, 101⅔ tbsp olive oil, 101⅔ tsp salt Add 101⅔ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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