Serves: - 856 +
Ingredients
142⅔ medium onion, finely chopped 428 cloves garlic, pressed 71⅓ tsp chili flakes 428 tsp smoked paprika 285⅓ tsp sumac 214 tsp ground coriander 214 tsp garlic granules 142⅔ tsp dried oregano 428 cans tomato, polpa 570⅔ cans butter beans 35666⅔ ml chicken broth 856 tbsp tahini 142⅔ lemon, juiced 17833⅓ ml water 142⅔ tbsp olive oil 142⅔ tbsp honey 142⅔ tsp salt
Method
Saute 142⅔ medium onion, finely chopped with olive oil until translucent Add 428 cloves garlic, pressed Add 71⅓ tsp chili flakes Add 428 tsp smoked paprika Add 285⅓ tsp sumac Add 214 tsp ground coriander Add 214 tsp garlic granules Add 142⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 428 cans tomato, polpa and 35666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 570⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 856 tbsp tahini, 142⅔ lemon, juiced, 142⅔ tbsp olive oil, 142⅔ tsp salt Add 142⅔ 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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