Serves: - 742 +
Ingredients
123⅔ medium onion, finely chopped 371 cloves garlic, pressed 61⅚ tsp chili flakes 371 tsp smoked paprika 247⅓ tsp sumac 185½ tsp ground coriander 185½ tsp garlic granules 123⅔ tsp dried oregano 371 cans tomato, polpa 494⅔ cans butter beans 30916⅔ ml chicken broth 742 tbsp tahini 123⅔ lemon, juiced 15458⅓ ml water 123⅔ tbsp olive oil 123⅔ tbsp honey 123⅔ tsp salt
Method
Saute 123⅔ medium onion, finely chopped with olive oil until translucent Add 371 cloves garlic, pressed Add 61⅚ tsp chili flakes Add 371 tsp smoked paprika Add 247⅓ tsp sumac Add 185½ tsp ground coriander Add 185½ tsp garlic granules Add 123⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 371 cans tomato, polpa and 30916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 494⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 742 tbsp tahini, 123⅔ lemon, juiced, 123⅔ tbsp olive oil, 123⅔ tsp salt Add 123⅔ 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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