Serves: - 916 +
Ingredients
152⅔ medium onion, finely chopped 458 cloves garlic, pressed 76⅓ tsp chili flakes 458 tsp smoked paprika 305⅓ tsp sumac 229 tsp ground coriander 229 tsp garlic granules 152⅔ tsp dried oregano 458 cans tomato, polpa 610⅔ cans butter beans 38166⅔ ml chicken broth 916 tbsp tahini 152⅔ lemon, juiced 19083⅓ ml water 152⅔ tbsp olive oil 152⅔ tbsp honey 152⅔ tsp salt
Method
Saute 152⅔ medium onion, finely chopped with olive oil until translucent Add 458 cloves garlic, pressed Add 76⅓ tsp chili flakes Add 458 tsp smoked paprika Add 305⅓ tsp sumac Add 229 tsp ground coriander Add 229 tsp garlic granules Add 152⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 458 cans tomato, polpa and 38166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 610⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 916 tbsp tahini, 152⅔ lemon, juiced, 152⅔ tbsp olive oil, 152⅔ tsp salt Add 152⅔ 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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