Serves: - 1005 +
Ingredients
167½ medium onion, finely chopped 502½ cloves garlic, pressed 83¾ tsp chili flakes 502½ tsp smoked paprika 335 tsp sumac 251¼ tsp ground coriander 251¼ tsp garlic granules 167½ tsp dried oregano 502½ cans tomato, polpa 670 cans butter beans 41875 ml chicken broth 1005 tbsp tahini 167½ lemon, juiced 20937½ ml water 167½ tbsp olive oil 167½ tbsp honey 167½ tsp salt
Method
Saute 167½ medium onion, finely chopped with olive oil until translucent Add 502½ cloves garlic, pressed Add 83¾ tsp chili flakes Add 502½ tsp smoked paprika Add 335 tsp sumac Add 251¼ tsp ground coriander Add 251¼ tsp garlic granules Add 167½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 502½ cans tomato, polpa and 41875 ml chicken broth Simmer 20 minutes, partially covered Add 670 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1005 tbsp tahini, 167½ lemon, juiced, 167½ tbsp olive oil, 167½ tsp salt Add 167½ 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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