Serves: - 622 +
Ingredients
103⅔ medium onion, finely chopped 311 cloves garlic, pressed 51⅚ tsp chili flakes 311 tsp smoked paprika 207⅓ tsp sumac 155½ tsp ground coriander 155½ tsp garlic granules 103⅔ tsp dried oregano 311 cans tomato, polpa 414⅔ cans butter beans 25916⅔ ml chicken broth 622 tbsp tahini 103⅔ lemon, juiced 12958⅓ ml water 103⅔ tbsp olive oil 103⅔ tbsp honey 103⅔ tsp salt
Method
Saute 103⅔ medium onion, finely chopped with olive oil until translucent Add 311 cloves garlic, pressed Add 51⅚ tsp chili flakes Add 311 tsp smoked paprika Add 207⅓ tsp sumac Add 155½ tsp ground coriander Add 155½ tsp garlic granules Add 103⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 311 cans tomato, polpa and 25916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 414⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 622 tbsp tahini, 103⅔ lemon, juiced, 103⅔ tbsp olive oil, 103⅔ tsp salt Add 103⅔ 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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