Serves: - 758 +
Ingredients
126⅓ medium onion, finely chopped 379 cloves garlic, pressed 63⅙ tsp chili flakes 379 tsp smoked paprika 252⅔ tsp sumac 189½ tsp ground coriander 189½ tsp garlic granules 126⅓ tsp dried oregano 379 cans tomato, polpa 505⅓ cans butter beans 31583⅓ ml chicken broth 758 tbsp tahini 126⅓ lemon, juiced 15791⅔ ml water 126⅓ tbsp olive oil 126⅓ tbsp honey 126⅓ tsp salt
Method
Saute 126⅓ medium onion, finely chopped with olive oil until translucent Add 379 cloves garlic, pressed Add 63⅙ tsp chili flakes Add 379 tsp smoked paprika Add 252⅔ tsp sumac Add 189½ tsp ground coriander Add 189½ tsp garlic granules Add 126⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 379 cans tomato, polpa and 31583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 505⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 758 tbsp tahini, 126⅓ lemon, juiced, 126⅓ tbsp olive oil, 126⅓ tsp salt Add 126⅓ 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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