Serves: - 802 +
Ingredients
133⅔ medium onion, finely chopped 401 cloves garlic, pressed 66⅚ tsp chili flakes 401 tsp smoked paprika 267⅓ tsp sumac 200½ tsp ground coriander 200½ tsp garlic granules 133⅔ tsp dried oregano 401 cans tomato, polpa 534⅔ cans butter beans 33416⅔ ml chicken broth 802 tbsp tahini 133⅔ lemon, juiced 16708⅓ ml water 133⅔ tbsp olive oil 133⅔ tbsp honey 133⅔ tsp salt
Method
Saute 133⅔ medium onion, finely chopped with olive oil until translucent Add 401 cloves garlic, pressed Add 66⅚ tsp chili flakes Add 401 tsp smoked paprika Add 267⅓ tsp sumac Add 200½ tsp ground coriander Add 200½ tsp garlic granules Add 133⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 401 cans tomato, polpa and 33416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 534⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 802 tbsp tahini, 133⅔ lemon, juiced, 133⅔ tbsp olive oil, 133⅔ tsp salt Add 133⅔ 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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