Serves: - 824 +
Ingredients
137⅓ medium onion, finely chopped 412 cloves garlic, pressed 68⅔ tsp chili flakes 412 tsp smoked paprika 274⅔ tsp sumac 206 tsp ground coriander 206 tsp garlic granules 137⅓ tsp dried oregano 412 cans tomato, polpa 549⅓ cans butter beans 34333⅓ ml chicken broth 824 tbsp tahini 137⅓ lemon, juiced 17166⅔ ml water 137⅓ tbsp olive oil 137⅓ tbsp honey 137⅓ tsp salt
Method
Saute 137⅓ medium onion, finely chopped with olive oil until translucent Add 412 cloves garlic, pressed Add 68⅔ tsp chili flakes Add 412 tsp smoked paprika Add 274⅔ tsp sumac Add 206 tsp ground coriander Add 206 tsp garlic granules Add 137⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 412 cans tomato, polpa and 34333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 549⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 824 tbsp tahini, 137⅓ lemon, juiced, 137⅓ tbsp olive oil, 137⅓ tsp salt Add 137⅓ 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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