Serves: - 652 +
Ingredients
108⅔ medium onion, finely chopped 326 cloves garlic, pressed 54⅓ tsp chili flakes 326 tsp smoked paprika 217⅓ tsp sumac 163 tsp ground coriander 163 tsp garlic granules 108⅔ tsp dried oregano 326 cans tomato, polpa 434⅔ cans butter beans 27166⅔ ml chicken broth 652 tbsp tahini 108⅔ lemon, juiced 13583⅓ ml water 108⅔ tbsp olive oil 108⅔ tbsp honey 108⅔ tsp salt
Method
Saute 108⅔ medium onion, finely chopped with olive oil until translucent Add 326 cloves garlic, pressed Add 54⅓ tsp chili flakes Add 326 tsp smoked paprika Add 217⅓ tsp sumac Add 163 tsp ground coriander Add 163 tsp garlic granules Add 108⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 326 cans tomato, polpa and 27166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 434⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 652 tbsp tahini, 108⅔ lemon, juiced, 108⅔ tbsp olive oil, 108⅔ tsp salt Add 108⅔ 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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