Serves: - 806 +
Ingredients
134⅓ medium onion, finely chopped 403 cloves garlic, pressed 67⅙ tsp chili flakes 403 tsp smoked paprika 268⅔ tsp sumac 201½ tsp ground coriander 201½ tsp garlic granules 134⅓ tsp dried oregano 403 cans tomato, polpa 537⅓ cans butter beans 33583⅓ ml chicken broth 806 tbsp tahini 134⅓ lemon, juiced 16791⅔ ml water 134⅓ tbsp olive oil 134⅓ tbsp honey 134⅓ tsp salt
Method
Saute 134⅓ medium onion, finely chopped with olive oil until translucent Add 403 cloves garlic, pressed Add 67⅙ tsp chili flakes Add 403 tsp smoked paprika Add 268⅔ tsp sumac Add 201½ tsp ground coriander Add 201½ tsp garlic granules Add 134⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 403 cans tomato, polpa and 33583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 537⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 806 tbsp tahini, 134⅓ lemon, juiced, 134⅓ tbsp olive oil, 134⅓ tsp salt Add 134⅓ 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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