Serves: - 914 +
Ingredients
152⅓ medium onion, finely chopped 457 cloves garlic, pressed 76⅙ tsp chili flakes 457 tsp smoked paprika 304⅔ tsp sumac 228½ tsp ground coriander 228½ tsp garlic granules 152⅓ tsp dried oregano 457 cans tomato, polpa 609⅓ cans butter beans 38083⅓ ml chicken broth 914 tbsp tahini 152⅓ lemon, juiced 19041⅔ ml water 152⅓ tbsp olive oil 152⅓ tbsp honey 152⅓ tsp salt
Method
Saute 152⅓ medium onion, finely chopped with olive oil until translucent Add 457 cloves garlic, pressed Add 76⅙ tsp chili flakes Add 457 tsp smoked paprika Add 304⅔ tsp sumac Add 228½ tsp ground coriander Add 228½ tsp garlic granules Add 152⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 457 cans tomato, polpa and 38083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 609⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 914 tbsp tahini, 152⅓ lemon, juiced, 152⅓ tbsp olive oil, 152⅓ tsp salt Add 152⅓ 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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