Serves: - 968 +
Ingredients
161⅓ medium onion, finely chopped 484 cloves garlic, pressed 80⅔ tsp chili flakes 484 tsp smoked paprika 322⅔ tsp sumac 242 tsp ground coriander 242 tsp garlic granules 161⅓ tsp dried oregano 484 cans tomato, polpa 645⅓ cans butter beans 40333⅓ ml chicken broth 968 tbsp tahini 161⅓ lemon, juiced 20166⅔ ml water 161⅓ tbsp olive oil 161⅓ tbsp honey 161⅓ tsp salt
Method
Saute 161⅓ medium onion, finely chopped with olive oil until translucent Add 484 cloves garlic, pressed Add 80⅔ tsp chili flakes Add 484 tsp smoked paprika Add 322⅔ tsp sumac Add 242 tsp ground coriander Add 242 tsp garlic granules Add 161⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 484 cans tomato, polpa and 40333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 645⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 968 tbsp tahini, 161⅓ lemon, juiced, 161⅓ tbsp olive oil, 161⅓ tsp salt Add 161⅓ 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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