Serves: - 880 +
Ingredients
146⅔ medium onion, finely chopped 440 cloves garlic, pressed 73⅓ tsp chili flakes 440 tsp smoked paprika 293⅓ tsp sumac 220 tsp ground coriander 220 tsp garlic granules 146⅔ tsp dried oregano 440 cans tomato, polpa 586⅔ cans butter beans 36666⅔ ml chicken broth 880 tbsp tahini 146⅔ lemon, juiced 18333⅓ ml water 146⅔ tbsp olive oil 146⅔ tbsp honey 146⅔ tsp salt
Method
Saute 146⅔ medium onion, finely chopped with olive oil until translucent Add 440 cloves garlic, pressed Add 73⅓ tsp chili flakes Add 440 tsp smoked paprika Add 293⅓ tsp sumac Add 220 tsp ground coriander Add 220 tsp garlic granules Add 146⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 440 cans tomato, polpa and 36666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 586⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 880 tbsp tahini, 146⅔ lemon, juiced, 146⅔ tbsp olive oil, 146⅔ tsp salt Add 146⅔ 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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