Serves: - 908 +
Ingredients
151⅓ medium onion, finely chopped 454 cloves garlic, pressed 75⅔ tsp chili flakes 454 tsp smoked paprika 302⅔ tsp sumac 227 tsp ground coriander 227 tsp garlic granules 151⅓ tsp dried oregano 454 cans tomato, polpa 605⅓ cans butter beans 37833⅓ ml chicken broth 908 tbsp tahini 151⅓ lemon, juiced 18916⅔ ml water 151⅓ tbsp olive oil 151⅓ tbsp honey 151⅓ tsp salt
Method
Saute 151⅓ medium onion, finely chopped with olive oil until translucent Add 454 cloves garlic, pressed Add 75⅔ tsp chili flakes Add 454 tsp smoked paprika Add 302⅔ tsp sumac Add 227 tsp ground coriander Add 227 tsp garlic granules Add 151⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 454 cans tomato, polpa and 37833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 605⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 908 tbsp tahini, 151⅓ lemon, juiced, 151⅓ tbsp olive oil, 151⅓ tsp salt Add 151⅓ 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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