Serves: - 934 +
Ingredients
155⅔ medium onion, finely chopped 467 cloves garlic, pressed 77⅚ tsp chili flakes 467 tsp smoked paprika 311⅓ tsp sumac 233½ tsp ground coriander 233½ tsp garlic granules 155⅔ tsp dried oregano 467 cans tomato, polpa 622⅔ cans butter beans 38916⅔ ml chicken broth 934 tbsp tahini 155⅔ lemon, juiced 19458⅓ ml water 155⅔ tbsp olive oil 155⅔ tbsp honey 155⅔ tsp salt
Method
Saute 155⅔ medium onion, finely chopped with olive oil until translucent Add 467 cloves garlic, pressed Add 77⅚ tsp chili flakes Add 467 tsp smoked paprika Add 311⅓ tsp sumac Add 233½ tsp ground coriander Add 233½ tsp garlic granules Add 155⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 467 cans tomato, polpa and 38916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 622⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 934 tbsp tahini, 155⅔ lemon, juiced, 155⅔ tbsp olive oil, 155⅔ tsp salt Add 155⅔ 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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