Serves: - 944 +
Ingredients
157⅓ medium onion, finely chopped 472 cloves garlic, pressed 78⅔ tsp chili flakes 472 tsp smoked paprika 314⅔ tsp sumac 236 tsp ground coriander 236 tsp garlic granules 157⅓ tsp dried oregano 472 cans tomato, polpa 629⅓ cans butter beans 39333⅓ ml chicken broth 944 tbsp tahini 157⅓ lemon, juiced 19666⅔ ml water 157⅓ tbsp olive oil 157⅓ tbsp honey 157⅓ tsp salt
Method
Saute 157⅓ medium onion, finely chopped with olive oil until translucent Add 472 cloves garlic, pressed Add 78⅔ tsp chili flakes Add 472 tsp smoked paprika Add 314⅔ tsp sumac Add 236 tsp ground coriander Add 236 tsp garlic granules Add 157⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 472 cans tomato, polpa and 39333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 629⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 944 tbsp tahini, 157⅓ lemon, juiced, 157⅓ tbsp olive oil, 157⅓ tsp salt Add 157⅓ 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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