Serves: - 988 +
Ingredients
164⅔ medium onion, finely chopped 494 cloves garlic, pressed 82⅓ tsp chili flakes 494 tsp smoked paprika 329⅓ tsp sumac 247 tsp ground coriander 247 tsp garlic granules 164⅔ tsp dried oregano 494 cans tomato, polpa 658⅔ cans butter beans 41166⅔ ml chicken broth 988 tbsp tahini 164⅔ lemon, juiced 20583⅓ ml water 164⅔ tbsp olive oil 164⅔ tbsp honey 164⅔ tsp salt
Method
Saute 164⅔ medium onion, finely chopped with olive oil until translucent Add 494 cloves garlic, pressed Add 82⅓ tsp chili flakes Add 494 tsp smoked paprika Add 329⅓ tsp sumac Add 247 tsp ground coriander Add 247 tsp garlic granules Add 164⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 494 cans tomato, polpa and 41166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 658⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 988 tbsp tahini, 164⅔ lemon, juiced, 164⅔ tbsp olive oil, 164⅔ tsp salt Add 164⅔ 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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