Serves: - 626 +
Ingredients
104⅓ medium onion, finely chopped 313 cloves garlic, pressed 52⅙ tsp chili flakes 313 tsp smoked paprika 208⅔ tsp sumac 156½ tsp ground coriander 156½ tsp garlic granules 104⅓ tsp dried oregano 313 cans tomato, polpa 417⅓ cans butter beans 26083⅓ ml chicken broth 626 tbsp tahini 104⅓ lemon, juiced 13041⅔ ml water 104⅓ tbsp olive oil 104⅓ tbsp honey 104⅓ tsp salt
Method
Saute 104⅓ medium onion, finely chopped with olive oil until translucent Add 313 cloves garlic, pressed Add 52⅙ tsp chili flakes Add 313 tsp smoked paprika Add 208⅔ tsp sumac Add 156½ tsp ground coriander Add 156½ tsp garlic granules Add 104⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 313 cans tomato, polpa and 26083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 417⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 626 tbsp tahini, 104⅓ lemon, juiced, 104⅓ tbsp olive oil, 104⅓ tsp salt Add 104⅓ 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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