Serves: - 616 +
Ingredients
102⅔ medium onion, finely chopped 308 cloves garlic, pressed 51⅓ tsp chili flakes 308 tsp smoked paprika 205⅓ tsp sumac 154 tsp ground coriander 154 tsp garlic granules 102⅔ tsp dried oregano 308 cans tomato, polpa 410⅔ cans butter beans 25666⅔ ml chicken broth 616 tbsp tahini 102⅔ lemon, juiced 12833⅓ ml water 102⅔ tbsp olive oil 102⅔ tbsp honey 102⅔ tsp salt
Method
Saute 102⅔ medium onion, finely chopped with olive oil until translucent Add 308 cloves garlic, pressed Add 51⅓ tsp chili flakes Add 308 tsp smoked paprika Add 205⅓ tsp sumac Add 154 tsp ground coriander Add 154 tsp garlic granules Add 102⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 308 cans tomato, polpa and 25666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 410⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 616 tbsp tahini, 102⅔ lemon, juiced, 102⅔ tbsp olive oil, 102⅔ tsp salt Add 102⅔ 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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