Serves: - 712 +
Ingredients
118⅔ medium onion, finely chopped 356 cloves garlic, pressed 59⅓ tsp chili flakes 356 tsp smoked paprika 237⅓ tsp sumac 178 tsp ground coriander 178 tsp garlic granules 118⅔ tsp dried oregano 356 cans tomato, polpa 474⅔ cans butter beans 29666⅔ ml chicken broth 712 tbsp tahini 118⅔ lemon, juiced 14833⅓ ml water 118⅔ tbsp olive oil 118⅔ tbsp honey 118⅔ tsp salt
Method
Saute 118⅔ medium onion, finely chopped with olive oil until translucent Add 356 cloves garlic, pressed Add 59⅓ tsp chili flakes Add 356 tsp smoked paprika Add 237⅓ tsp sumac Add 178 tsp ground coriander Add 178 tsp garlic granules Add 118⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 356 cans tomato, polpa and 29666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 474⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 712 tbsp tahini, 118⅔ lemon, juiced, 118⅔ tbsp olive oil, 118⅔ tsp salt Add 118⅔ 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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