Serves: - 764 +
Ingredients
127⅓ medium onion, finely chopped 382 cloves garlic, pressed 63⅔ tsp chili flakes 382 tsp smoked paprika 254⅔ tsp sumac 191 tsp ground coriander 191 tsp garlic granules 127⅓ tsp dried oregano 382 cans tomato, polpa 509⅓ cans butter beans 31833⅓ ml chicken broth 764 tbsp tahini 127⅓ lemon, juiced 15916⅔ ml water 127⅓ tbsp olive oil 127⅓ tbsp honey 127⅓ tsp salt
Method
Saute 127⅓ medium onion, finely chopped with olive oil until translucent Add 382 cloves garlic, pressed Add 63⅔ tsp chili flakes Add 382 tsp smoked paprika Add 254⅔ tsp sumac Add 191 tsp ground coriander Add 191 tsp garlic granules Add 127⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 382 cans tomato, polpa and 31833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 509⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 764 tbsp tahini, 127⅓ lemon, juiced, 127⅓ tbsp olive oil, 127⅓ tsp salt Add 127⅓ 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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