Serves: - 1023 +
Ingredients
170½ medium onion, finely chopped 511½ cloves garlic, pressed 85¼ tsp chili flakes 511½ tsp smoked paprika 341 tsp sumac 255¾ tsp ground coriander 255¾ tsp garlic granules 170½ tsp dried oregano 511½ cans tomato, polpa 682 cans butter beans 42625 ml chicken broth 1023 tbsp tahini 170½ lemon, juiced 21312½ ml water 170½ tbsp olive oil 170½ tbsp honey 170½ tsp salt
Method
Saute 170½ medium onion, finely chopped with olive oil until translucent Add 511½ cloves garlic, pressed Add 85¼ tsp chili flakes Add 511½ tsp smoked paprika Add 341 tsp sumac Add 255¾ tsp ground coriander Add 255¾ tsp garlic granules Add 170½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 511½ cans tomato, polpa and 42625 ml chicken broth Simmer 20 minutes, partially covered Add 682 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1023 tbsp tahini, 170½ lemon, juiced, 170½ tbsp olive oil, 170½ tsp salt Add 170½ 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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