Serves: - 904 +
Ingredients
150⅔ medium onion, finely chopped 452 cloves garlic, pressed 75⅓ tsp chili flakes 452 tsp smoked paprika 301⅓ tsp sumac 226 tsp ground coriander 226 tsp garlic granules 150⅔ tsp dried oregano 452 cans tomato, polpa 602⅔ cans butter beans 37666⅔ ml chicken broth 904 tbsp tahini 150⅔ lemon, juiced 18833⅓ ml water 150⅔ tbsp olive oil 150⅔ tbsp honey 150⅔ tsp salt
Method
Saute 150⅔ medium onion, finely chopped with olive oil until translucent Add 452 cloves garlic, pressed Add 75⅓ tsp chili flakes Add 452 tsp smoked paprika Add 301⅓ tsp sumac Add 226 tsp ground coriander Add 226 tsp garlic granules Add 150⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 452 cans tomato, polpa and 37666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 602⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 904 tbsp tahini, 150⅔ lemon, juiced, 150⅔ tbsp olive oil, 150⅔ tsp salt Add 150⅔ 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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