Serves: - 820 +
Ingredients
136⅔ medium onion, finely chopped 410 cloves garlic, pressed 68⅓ tsp chili flakes 410 tsp smoked paprika 273⅓ tsp sumac 205 tsp ground coriander 205 tsp garlic granules 136⅔ tsp dried oregano 410 cans tomato, polpa 546⅔ cans butter beans 34166⅔ ml chicken broth 820 tbsp tahini 136⅔ lemon, juiced 17083⅓ ml water 136⅔ tbsp olive oil 136⅔ tbsp honey 136⅔ tsp salt
Method
Saute 136⅔ medium onion, finely chopped with olive oil until translucent Add 410 cloves garlic, pressed Add 68⅓ tsp chili flakes Add 410 tsp smoked paprika Add 273⅓ tsp sumac Add 205 tsp ground coriander Add 205 tsp garlic granules Add 136⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 410 cans tomato, polpa and 34166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 546⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 820 tbsp tahini, 136⅔ lemon, juiced, 136⅔ tbsp olive oil, 136⅔ tsp salt Add 136⅔ 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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