Serves: - 892 +
Ingredients
148⅔ medium onion, finely chopped 446 cloves garlic, pressed 74⅓ tsp chili flakes 446 tsp smoked paprika 297⅓ tsp sumac 223 tsp ground coriander 223 tsp garlic granules 148⅔ tsp dried oregano 446 cans tomato, polpa 594⅔ cans butter beans 37166⅔ ml chicken broth 892 tbsp tahini 148⅔ lemon, juiced 18583⅓ ml water 148⅔ tbsp olive oil 148⅔ tbsp honey 148⅔ tsp salt
Method
Saute 148⅔ medium onion, finely chopped with olive oil until translucent Add 446 cloves garlic, pressed Add 74⅓ tsp chili flakes Add 446 tsp smoked paprika Add 297⅓ tsp sumac Add 223 tsp ground coriander Add 223 tsp garlic granules Add 148⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 446 cans tomato, polpa and 37166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 594⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 892 tbsp tahini, 148⅔ lemon, juiced, 148⅔ tbsp olive oil, 148⅔ tsp salt Add 148⅔ 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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