Serves: - 688 +
Ingredients
114⅔ medium onion, finely chopped 344 cloves garlic, pressed 57⅓ tsp chili flakes 344 tsp smoked paprika 229⅓ tsp sumac 172 tsp ground coriander 172 tsp garlic granules 114⅔ tsp dried oregano 344 cans tomato, polpa 458⅔ cans butter beans 28666⅔ ml chicken broth 688 tbsp tahini 114⅔ lemon, juiced 14333⅓ ml water 114⅔ tbsp olive oil 114⅔ tbsp honey 114⅔ tsp salt
Method
Saute 114⅔ medium onion, finely chopped with olive oil until translucent Add 344 cloves garlic, pressed Add 57⅓ tsp chili flakes Add 344 tsp smoked paprika Add 229⅓ tsp sumac Add 172 tsp ground coriander Add 172 tsp garlic granules Add 114⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 344 cans tomato, polpa and 28666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 458⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 688 tbsp tahini, 114⅔ lemon, juiced, 114⅔ tbsp olive oil, 114⅔ tsp salt Add 114⅔ 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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