Serves: - 922 +
Ingredients
153⅔ medium onion, finely chopped 461 cloves garlic, pressed 76⅚ tsp chili flakes 461 tsp smoked paprika 307⅓ tsp sumac 230½ tsp ground coriander 230½ tsp garlic granules 153⅔ tsp dried oregano 461 cans tomato, polpa 614⅔ cans butter beans 38416⅔ ml chicken broth 922 tbsp tahini 153⅔ lemon, juiced 19208⅓ ml water 153⅔ tbsp olive oil 153⅔ tbsp honey 153⅔ tsp salt
Method
Saute 153⅔ medium onion, finely chopped with olive oil until translucent Add 461 cloves garlic, pressed Add 76⅚ tsp chili flakes Add 461 tsp smoked paprika Add 307⅓ tsp sumac Add 230½ tsp ground coriander Add 230½ tsp garlic granules Add 153⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 461 cans tomato, polpa and 38416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 614⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 922 tbsp tahini, 153⅔ lemon, juiced, 153⅔ tbsp olive oil, 153⅔ tsp salt Add 153⅔ 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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