Serves: - 956 +
Ingredients
159⅓ medium onion, finely chopped 478 cloves garlic, pressed 79⅔ tsp chili flakes 478 tsp smoked paprika 318⅔ tsp sumac 239 tsp ground coriander 239 tsp garlic granules 159⅓ tsp dried oregano 478 cans tomato, polpa 637⅓ cans butter beans 39833⅓ ml chicken broth 956 tbsp tahini 159⅓ lemon, juiced 19916⅔ ml water 159⅓ tbsp olive oil 159⅓ tbsp honey 159⅓ tsp salt
Method
Saute 159⅓ medium onion, finely chopped with olive oil until translucent Add 478 cloves garlic, pressed Add 79⅔ tsp chili flakes Add 478 tsp smoked paprika Add 318⅔ tsp sumac Add 239 tsp ground coriander Add 239 tsp garlic granules Add 159⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 478 cans tomato, polpa and 39833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 637⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 956 tbsp tahini, 159⅓ lemon, juiced, 159⅓ tbsp olive oil, 159⅓ tsp salt Add 159⅓ 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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