Serves: - 718 +
Ingredients
119⅔ medium onion, finely chopped 359 cloves garlic, pressed 59⅚ tsp chili flakes 359 tsp smoked paprika 239⅓ tsp sumac 179½ tsp ground coriander 179½ tsp garlic granules 119⅔ tsp dried oregano 359 cans tomato, polpa 478⅔ cans butter beans 29916⅔ ml chicken broth 718 tbsp tahini 119⅔ lemon, juiced 14958⅓ ml water 119⅔ tbsp olive oil 119⅔ tbsp honey 119⅔ tsp salt
Method
Saute 119⅔ medium onion, finely chopped with olive oil until translucent Add 359 cloves garlic, pressed Add 59⅚ tsp chili flakes Add 359 tsp smoked paprika Add 239⅓ tsp sumac Add 179½ tsp ground coriander Add 179½ tsp garlic granules Add 119⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 359 cans tomato, polpa and 29916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 478⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 718 tbsp tahini, 119⅔ lemon, juiced, 119⅔ tbsp olive oil, 119⅔ tsp salt Add 119⅔ 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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