Serves: - 766 +
Ingredients
127⅔ medium onion, finely chopped 383 cloves garlic, pressed 63⅚ tsp chili flakes 383 tsp smoked paprika 255⅓ tsp sumac 191½ tsp ground coriander 191½ tsp garlic granules 127⅔ tsp dried oregano 383 cans tomato, polpa 510⅔ cans butter beans 31916⅔ ml chicken broth 766 tbsp tahini 127⅔ lemon, juiced 15958⅓ ml water 127⅔ tbsp olive oil 127⅔ tbsp honey 127⅔ tsp salt
Method
Saute 127⅔ medium onion, finely chopped with olive oil until translucent Add 383 cloves garlic, pressed Add 63⅚ tsp chili flakes Add 383 tsp smoked paprika Add 255⅓ tsp sumac Add 191½ tsp ground coriander Add 191½ tsp garlic granules Add 127⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 383 cans tomato, polpa and 31916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 510⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 766 tbsp tahini, 127⅔ lemon, juiced, 127⅔ tbsp olive oil, 127⅔ tsp salt Add 127⅔ 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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