Serves: - 848 +
Ingredients
141⅓ medium onion, finely chopped 424 cloves garlic, pressed 70⅔ tsp chili flakes 424 tsp smoked paprika 282⅔ tsp sumac 212 tsp ground coriander 212 tsp garlic granules 141⅓ tsp dried oregano 424 cans tomato, polpa 565⅓ cans butter beans 35333⅓ ml chicken broth 848 tbsp tahini 141⅓ lemon, juiced 17666⅔ ml water 141⅓ tbsp olive oil 141⅓ tbsp honey 141⅓ tsp salt
Method
Saute 141⅓ medium onion, finely chopped with olive oil until translucent Add 424 cloves garlic, pressed Add 70⅔ tsp chili flakes Add 424 tsp smoked paprika Add 282⅔ tsp sumac Add 212 tsp ground coriander Add 212 tsp garlic granules Add 141⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 424 cans tomato, polpa and 35333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 565⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 848 tbsp tahini, 141⅓ lemon, juiced, 141⅓ tbsp olive oil, 141⅓ tsp salt Add 141⅓ 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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