Serves: - 952 +
Ingredients
158⅔ medium onion, finely chopped 476 cloves garlic, pressed 79⅓ tsp chili flakes 476 tsp smoked paprika 317⅓ tsp sumac 238 tsp ground coriander 238 tsp garlic granules 158⅔ tsp dried oregano 476 cans tomato, polpa 634⅔ cans butter beans 39666⅔ ml chicken broth 952 tbsp tahini 158⅔ lemon, juiced 19833⅓ ml water 158⅔ tbsp olive oil 158⅔ tbsp honey 158⅔ tsp salt
Method
Saute 158⅔ medium onion, finely chopped with olive oil until translucent Add 476 cloves garlic, pressed Add 79⅓ tsp chili flakes Add 476 tsp smoked paprika Add 317⅓ tsp sumac Add 238 tsp ground coriander Add 238 tsp garlic granules Add 158⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 476 cans tomato, polpa and 39666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 634⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 952 tbsp tahini, 158⅔ lemon, juiced, 158⅔ tbsp olive oil, 158⅔ tsp salt Add 158⅔ 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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