Serves: - 611 +
Ingredients
101⅚ medium onion, finely chopped 305½ cloves garlic, pressed 50 11/12 tsp chili flakes 305½ tsp smoked paprika 203⅔ tsp sumac 152¾ tsp ground coriander 152¾ tsp garlic granules 101⅚ tsp dried oregano 305½ cans tomato, polpa 407⅓ cans butter beans 25458⅓ ml chicken broth 611 tbsp tahini 101⅚ lemon, juiced 12729⅙ ml water 101⅚ tbsp olive oil 101⅚ tbsp honey 101⅚ tsp salt
Method
Saute 101⅚ medium onion, finely chopped with olive oil until translucent Add 305½ cloves garlic, pressed Add 50 11/12 tsp chili flakes Add 305½ tsp smoked paprika Add 203⅔ tsp sumac Add 152¾ tsp ground coriander Add 152¾ tsp garlic granules Add 101⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 305½ cans tomato, polpa and 25458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 407⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 611 tbsp tahini, 101⅚ lemon, juiced, 101⅚ tbsp olive oil, 101⅚ tsp salt Add 101⅚ 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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