Serves: - 844 +
Ingredients
140⅔ medium onion, finely chopped 422 cloves garlic, pressed 70⅓ tsp chili flakes 422 tsp smoked paprika 281⅓ tsp sumac 211 tsp ground coriander 211 tsp garlic granules 140⅔ tsp dried oregano 422 cans tomato, polpa 562⅔ cans butter beans 35166⅔ ml chicken broth 844 tbsp tahini 140⅔ lemon, juiced 17583⅓ ml water 140⅔ tbsp olive oil 140⅔ tbsp honey 140⅔ tsp salt
Method
Saute 140⅔ medium onion, finely chopped with olive oil until translucent Add 422 cloves garlic, pressed Add 70⅓ tsp chili flakes Add 422 tsp smoked paprika Add 281⅓ tsp sumac Add 211 tsp ground coriander Add 211 tsp garlic granules Add 140⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 422 cans tomato, polpa and 35166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 562⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 844 tbsp tahini, 140⅔ lemon, juiced, 140⅔ tbsp olive oil, 140⅔ tsp salt Add 140⅔ 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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