Serves: - 748 +
Ingredients
124⅔ medium onion, finely chopped 374 cloves garlic, pressed 62⅓ tsp chili flakes 374 tsp smoked paprika 249⅓ tsp sumac 187 tsp ground coriander 187 tsp garlic granules 124⅔ tsp dried oregano 374 cans tomato, polpa 498⅔ cans butter beans 31166⅔ ml chicken broth 748 tbsp tahini 124⅔ lemon, juiced 15583⅓ ml water 124⅔ tbsp olive oil 124⅔ tbsp honey 124⅔ tsp salt
Method
Saute 124⅔ medium onion, finely chopped with olive oil until translucent Add 374 cloves garlic, pressed Add 62⅓ tsp chili flakes Add 374 tsp smoked paprika Add 249⅓ tsp sumac Add 187 tsp ground coriander Add 187 tsp garlic granules Add 124⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 374 cans tomato, polpa and 31166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 498⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 748 tbsp tahini, 124⅔ lemon, juiced, 124⅔ tbsp olive oil, 124⅔ tsp salt Add 124⅔ 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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