Serves: - 632 +
Ingredients
105⅓ medium onion, finely chopped 316 cloves garlic, pressed 52⅔ tsp chili flakes 316 tsp smoked paprika 210⅔ tsp sumac 158 tsp ground coriander 158 tsp garlic granules 105⅓ tsp dried oregano 316 cans tomato, polpa 421⅓ cans butter beans 26333⅓ ml chicken broth 632 tbsp tahini 105⅓ lemon, juiced 13166⅔ ml water 105⅓ tbsp olive oil 105⅓ tbsp honey 105⅓ tsp salt
Method
Saute 105⅓ medium onion, finely chopped with olive oil until translucent Add 316 cloves garlic, pressed Add 52⅔ tsp chili flakes Add 316 tsp smoked paprika Add 210⅔ tsp sumac Add 158 tsp ground coriander Add 158 tsp garlic granules Add 105⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 316 cans tomato, polpa and 26333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 421⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 632 tbsp tahini, 105⅓ lemon, juiced, 105⅓ tbsp olive oil, 105⅓ tsp salt Add 105⅓ 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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