Serves: - 958 +
Ingredients
159⅔ medium onion, finely chopped 479 cloves garlic, pressed 79⅚ tsp chili flakes 479 tsp smoked paprika 319⅓ tsp sumac 239½ tsp ground coriander 239½ tsp garlic granules 159⅔ tsp dried oregano 479 cans tomato, polpa 638⅔ cans butter beans 39916⅔ ml chicken broth 958 tbsp tahini 159⅔ lemon, juiced 19958⅓ ml water 159⅔ tbsp olive oil 159⅔ tbsp honey 159⅔ tsp salt
Method
Saute 159⅔ medium onion, finely chopped with olive oil until translucent Add 479 cloves garlic, pressed Add 79⅚ tsp chili flakes Add 479 tsp smoked paprika Add 319⅓ tsp sumac Add 239½ tsp ground coriander Add 239½ tsp garlic granules Add 159⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 479 cans tomato, polpa and 39916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 638⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 958 tbsp tahini, 159⅔ lemon, juiced, 159⅔ tbsp olive oil, 159⅔ tsp salt Add 159⅔ 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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