Serves: - 886 +
Ingredients
147⅔ medium onion, finely chopped 443 cloves garlic, pressed 73⅚ tsp chili flakes 443 tsp smoked paprika 295⅓ tsp sumac 221½ tsp ground coriander 221½ tsp garlic granules 147⅔ tsp dried oregano 443 cans tomato, polpa 590⅔ cans butter beans 36916⅔ ml chicken broth 886 tbsp tahini 147⅔ lemon, juiced 18458⅓ ml water 147⅔ tbsp olive oil 147⅔ tbsp honey 147⅔ tsp salt
Method
Saute 147⅔ medium onion, finely chopped with olive oil until translucent Add 443 cloves garlic, pressed Add 73⅚ tsp chili flakes Add 443 tsp smoked paprika Add 295⅓ tsp sumac Add 221½ tsp ground coriander Add 221½ tsp garlic granules Add 147⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 443 cans tomato, polpa and 36916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 590⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 886 tbsp tahini, 147⅔ lemon, juiced, 147⅔ tbsp olive oil, 147⅔ tsp salt Add 147⅔ 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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