Serves: - 962 +
Ingredients
160⅓ medium onion, finely chopped 481 cloves garlic, pressed 80⅙ tsp chili flakes 481 tsp smoked paprika 320⅔ tsp sumac 240½ tsp ground coriander 240½ tsp garlic granules 160⅓ tsp dried oregano 481 cans tomato, polpa 641⅓ cans butter beans 40083⅓ ml chicken broth 962 tbsp tahini 160⅓ lemon, juiced 20041⅔ ml water 160⅓ tbsp olive oil 160⅓ tbsp honey 160⅓ tsp salt
Method
Saute 160⅓ medium onion, finely chopped with olive oil until translucent Add 481 cloves garlic, pressed Add 80⅙ tsp chili flakes Add 481 tsp smoked paprika Add 320⅔ tsp sumac Add 240½ tsp ground coriander Add 240½ tsp garlic granules Add 160⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 481 cans tomato, polpa and 40083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 641⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 962 tbsp tahini, 160⅓ lemon, juiced, 160⅓ tbsp olive oil, 160⅓ tsp salt Add 160⅓ 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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