Serves: - 826 +
Ingredients
137⅔ medium onion, finely chopped 413 cloves garlic, pressed 68⅚ tsp chili flakes 413 tsp smoked paprika 275⅓ tsp sumac 206½ tsp ground coriander 206½ tsp garlic granules 137⅔ tsp dried oregano 413 cans tomato, polpa 550⅔ cans butter beans 34416⅔ ml chicken broth 826 tbsp tahini 137⅔ lemon, juiced 17208⅓ ml water 137⅔ tbsp olive oil 137⅔ tbsp honey 137⅔ tsp salt
Method
Saute 137⅔ medium onion, finely chopped with olive oil until translucent Add 413 cloves garlic, pressed Add 68⅚ tsp chili flakes Add 413 tsp smoked paprika Add 275⅓ tsp sumac Add 206½ tsp ground coriander Add 206½ tsp garlic granules Add 137⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 413 cans tomato, polpa and 34416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 550⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 826 tbsp tahini, 137⅔ lemon, juiced, 137⅔ tbsp olive oil, 137⅔ tsp salt Add 137⅔ 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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