Serves: - 976 +
Ingredients
162⅔ medium onion, finely chopped 488 cloves garlic, pressed 81⅓ tsp chili flakes 488 tsp smoked paprika 325⅓ tsp sumac 244 tsp ground coriander 244 tsp garlic granules 162⅔ tsp dried oregano 488 cans tomato, polpa 650⅔ cans butter beans 40666⅔ ml chicken broth 976 tbsp tahini 162⅔ lemon, juiced 20333⅓ ml water 162⅔ tbsp olive oil 162⅔ tbsp honey 162⅔ tsp salt
Method
Saute 162⅔ medium onion, finely chopped with olive oil until translucent Add 488 cloves garlic, pressed Add 81⅓ tsp chili flakes Add 488 tsp smoked paprika Add 325⅓ tsp sumac Add 244 tsp ground coriander Add 244 tsp garlic granules Add 162⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 488 cans tomato, polpa and 40666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 650⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 976 tbsp tahini, 162⅔ lemon, juiced, 162⅔ tbsp olive oil, 162⅔ tsp salt Add 162⅔ 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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