Serves: - 814 +
Ingredients
135⅔ medium onion, finely chopped 407 cloves garlic, pressed 67⅚ tsp chili flakes 407 tsp smoked paprika 271⅓ tsp sumac 203½ tsp ground coriander 203½ tsp garlic granules 135⅔ tsp dried oregano 407 cans tomato, polpa 542⅔ cans butter beans 33916⅔ ml chicken broth 814 tbsp tahini 135⅔ lemon, juiced 16958⅓ ml water 135⅔ tbsp olive oil 135⅔ tbsp honey 135⅔ tsp salt
Method
Saute 135⅔ medium onion, finely chopped with olive oil until translucent Add 407 cloves garlic, pressed Add 67⅚ tsp chili flakes Add 407 tsp smoked paprika Add 271⅓ tsp sumac Add 203½ tsp ground coriander Add 203½ tsp garlic granules Add 135⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 407 cans tomato, polpa and 33916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 542⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 814 tbsp tahini, 135⅔ lemon, juiced, 135⅔ tbsp olive oil, 135⅔ tsp salt Add 135⅔ 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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