Serves: - 898 +
Ingredients
149⅔ medium onion, finely chopped 449 cloves garlic, pressed 74⅚ tsp chili flakes 449 tsp smoked paprika 299⅓ tsp sumac 224½ tsp ground coriander 224½ tsp garlic granules 149⅔ tsp dried oregano 449 cans tomato, polpa 598⅔ cans butter beans 37416⅔ ml chicken broth 898 tbsp tahini 149⅔ lemon, juiced 18708⅓ ml water 149⅔ tbsp olive oil 149⅔ tbsp honey 149⅔ tsp salt
Method
Saute 149⅔ medium onion, finely chopped with olive oil until translucent Add 449 cloves garlic, pressed Add 74⅚ tsp chili flakes Add 449 tsp smoked paprika Add 299⅓ tsp sumac Add 224½ tsp ground coriander Add 224½ tsp garlic granules Add 149⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 449 cans tomato, polpa and 37416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 598⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 898 tbsp tahini, 149⅔ lemon, juiced, 149⅔ tbsp olive oil, 149⅔ tsp salt Add 149⅔ 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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