Serves: - 628 +
Ingredients
104⅔ medium onion, finely chopped 314 cloves garlic, pressed 52⅓ tsp chili flakes 314 tsp smoked paprika 209⅓ tsp sumac 157 tsp ground coriander 157 tsp garlic granules 104⅔ tsp dried oregano 314 cans tomato, polpa 418⅔ cans butter beans 26166⅔ ml chicken broth 628 tbsp tahini 104⅔ lemon, juiced 13083⅓ ml water 104⅔ tbsp olive oil 104⅔ tbsp honey 104⅔ tsp salt
Method
Saute 104⅔ medium onion, finely chopped with olive oil until translucent Add 314 cloves garlic, pressed Add 52⅓ tsp chili flakes Add 314 tsp smoked paprika Add 209⅓ tsp sumac Add 157 tsp ground coriander Add 157 tsp garlic granules Add 104⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 314 cans tomato, polpa and 26166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 418⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 628 tbsp tahini, 104⅔ lemon, juiced, 104⅔ tbsp olive oil, 104⅔ tsp salt Add 104⅔ 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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