Serves: - 910 +
Ingredients
151⅔ medium onion, finely chopped 455 cloves garlic, pressed 75⅚ tsp chili flakes 455 tsp smoked paprika 303⅓ tsp sumac 227½ tsp ground coriander 227½ tsp garlic granules 151⅔ tsp dried oregano 455 cans tomato, polpa 606⅔ cans butter beans 37916⅔ ml chicken broth 910 tbsp tahini 151⅔ lemon, juiced 18958⅓ ml water 151⅔ tbsp olive oil 151⅔ tbsp honey 151⅔ tsp salt
Method
Saute 151⅔ medium onion, finely chopped with olive oil until translucent Add 455 cloves garlic, pressed Add 75⅚ tsp chili flakes Add 455 tsp smoked paprika Add 303⅓ tsp sumac Add 227½ tsp ground coriander Add 227½ tsp garlic granules Add 151⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 455 cans tomato, polpa and 37916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 606⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 910 tbsp tahini, 151⅔ lemon, juiced, 151⅔ tbsp olive oil, 151⅔ tsp salt Add 151⅔ 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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