Serves: - 634 +
Ingredients
105⅔ medium onion, finely chopped 317 cloves garlic, pressed 52⅚ tsp chili flakes 317 tsp smoked paprika 211⅓ tsp sumac 158½ tsp ground coriander 158½ tsp garlic granules 105⅔ tsp dried oregano 317 cans tomato, polpa 422⅔ cans butter beans 26416⅔ ml chicken broth 634 tbsp tahini 105⅔ lemon, juiced 13208⅓ ml water 105⅔ tbsp olive oil 105⅔ tbsp honey 105⅔ tsp salt
Method
Saute 105⅔ medium onion, finely chopped with olive oil until translucent Add 317 cloves garlic, pressed Add 52⅚ tsp chili flakes Add 317 tsp smoked paprika Add 211⅓ tsp sumac Add 158½ tsp ground coriander Add 158½ tsp garlic granules Add 105⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 317 cans tomato, polpa and 26416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 422⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 634 tbsp tahini, 105⅔ lemon, juiced, 105⅔ tbsp olive oil, 105⅔ tsp salt Add 105⅔ 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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