Serves: - 902 +
Ingredients
150⅓ medium onion, finely chopped 451 cloves garlic, pressed 75⅙ tsp chili flakes 451 tsp smoked paprika 300⅔ tsp sumac 225½ tsp ground coriander 225½ tsp garlic granules 150⅓ tsp dried oregano 451 cans tomato, polpa 601⅓ cans butter beans 37583⅓ ml chicken broth 902 tbsp tahini 150⅓ lemon, juiced 18791⅔ ml water 150⅓ tbsp olive oil 150⅓ tbsp honey 150⅓ tsp salt
Method
Saute 150⅓ medium onion, finely chopped with olive oil until translucent Add 451 cloves garlic, pressed Add 75⅙ tsp chili flakes Add 451 tsp smoked paprika Add 300⅔ tsp sumac Add 225½ tsp ground coriander Add 225½ tsp garlic granules Add 150⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 451 cans tomato, polpa and 37583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 601⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 902 tbsp tahini, 150⅓ lemon, juiced, 150⅓ tbsp olive oil, 150⅓ tsp salt Add 150⅓ 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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