Serves: - 964 +
Ingredients
160⅔ medium onion, finely chopped 482 cloves garlic, pressed 80⅓ tsp chili flakes 482 tsp smoked paprika 321⅓ tsp sumac 241 tsp ground coriander 241 tsp garlic granules 160⅔ tsp dried oregano 482 cans tomato, polpa 642⅔ cans butter beans 40166⅔ ml chicken broth 964 tbsp tahini 160⅔ lemon, juiced 20083⅓ ml water 160⅔ tbsp olive oil 160⅔ tbsp honey 160⅔ tsp salt
Method
Saute 160⅔ medium onion, finely chopped with olive oil until translucent Add 482 cloves garlic, pressed Add 80⅓ tsp chili flakes Add 482 tsp smoked paprika Add 321⅓ tsp sumac Add 241 tsp ground coriander Add 241 tsp garlic granules Add 160⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 482 cans tomato, polpa and 40166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 642⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 964 tbsp tahini, 160⅔ lemon, juiced, 160⅔ tbsp olive oil, 160⅔ tsp salt Add 160⅔ 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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