Serves: - 772 +
Ingredients
128⅔ medium onion, finely chopped 386 cloves garlic, pressed 64⅓ tsp chili flakes 386 tsp smoked paprika 257⅓ tsp sumac 193 tsp ground coriander 193 tsp garlic granules 128⅔ tsp dried oregano 386 cans tomato, polpa 514⅔ cans butter beans 32166⅔ ml chicken broth 772 tbsp tahini 128⅔ lemon, juiced 16083⅓ ml water 128⅔ tbsp olive oil 128⅔ tbsp honey 128⅔ tsp salt
Method
Saute 128⅔ medium onion, finely chopped with olive oil until translucent Add 386 cloves garlic, pressed Add 64⅓ tsp chili flakes Add 386 tsp smoked paprika Add 257⅓ tsp sumac Add 193 tsp ground coriander Add 193 tsp garlic granules Add 128⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 386 cans tomato, polpa and 32166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 514⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 772 tbsp tahini, 128⅔ lemon, juiced, 128⅔ tbsp olive oil, 128⅔ tsp salt Add 128⅔ 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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