Serves: - 926 +
Ingredients
154⅓ medium onion, finely chopped 463 cloves garlic, pressed 77⅙ tsp chili flakes 463 tsp smoked paprika 308⅔ tsp sumac 231½ tsp ground coriander 231½ tsp garlic granules 154⅓ tsp dried oregano 463 cans tomato, polpa 617⅓ cans butter beans 38583⅓ ml chicken broth 926 tbsp tahini 154⅓ lemon, juiced 19291⅔ ml water 154⅓ tbsp olive oil 154⅓ tbsp honey 154⅓ tsp salt
Method
Saute 154⅓ medium onion, finely chopped with olive oil until translucent Add 463 cloves garlic, pressed Add 77⅙ tsp chili flakes Add 463 tsp smoked paprika Add 308⅔ tsp sumac Add 231½ tsp ground coriander Add 231½ tsp garlic granules Add 154⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 463 cans tomato, polpa and 38583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 617⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 926 tbsp tahini, 154⅓ lemon, juiced, 154⅓ tbsp olive oil, 154⅓ tsp salt Add 154⅓ 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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