Serves: - 832 +
Ingredients
138⅔ medium onion, finely chopped 416 cloves garlic, pressed 69⅓ tsp chili flakes 416 tsp smoked paprika 277⅓ tsp sumac 208 tsp ground coriander 208 tsp garlic granules 138⅔ tsp dried oregano 416 cans tomato, polpa 554⅔ cans butter beans 34666⅔ ml chicken broth 832 tbsp tahini 138⅔ lemon, juiced 17333⅓ ml water 138⅔ tbsp olive oil 138⅔ tbsp honey 138⅔ tsp salt
Method
Saute 138⅔ medium onion, finely chopped with olive oil until translucent Add 416 cloves garlic, pressed Add 69⅓ tsp chili flakes Add 416 tsp smoked paprika Add 277⅓ tsp sumac Add 208 tsp ground coriander Add 208 tsp garlic granules Add 138⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 416 cans tomato, polpa and 34666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 554⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 832 tbsp tahini, 138⅔ lemon, juiced, 138⅔ tbsp olive oil, 138⅔ tsp salt Add 138⅔ 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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