Serves: - 836 +
Ingredients
139⅓ medium onion, finely chopped 418 cloves garlic, pressed 69⅔ tsp chili flakes 418 tsp smoked paprika 278⅔ tsp sumac 209 tsp ground coriander 209 tsp garlic granules 139⅓ tsp dried oregano 418 cans tomato, polpa 557⅓ cans butter beans 34833⅓ ml chicken broth 836 tbsp tahini 139⅓ lemon, juiced 17416⅔ ml water 139⅓ tbsp olive oil 139⅓ tbsp honey 139⅓ tsp salt
Method
Saute 139⅓ medium onion, finely chopped with olive oil until translucent Add 418 cloves garlic, pressed Add 69⅔ tsp chili flakes Add 418 tsp smoked paprika Add 278⅔ tsp sumac Add 209 tsp ground coriander Add 209 tsp garlic granules Add 139⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 418 cans tomato, polpa and 34833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 557⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 836 tbsp tahini, 139⅓ lemon, juiced, 139⅓ tbsp olive oil, 139⅓ tsp salt Add 139⅓ 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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