Serves: - 1029 +
Ingredients
171½ medium onion, finely chopped 514½ cloves garlic, pressed 85¾ tsp chili flakes 514½ tsp smoked paprika 343 tsp sumac 257¼ tsp ground coriander 257¼ tsp garlic granules 171½ tsp dried oregano 514½ cans tomato, polpa 686 cans butter beans 42875 ml chicken broth 1029 tbsp tahini 171½ lemon, juiced 21437½ ml water 171½ tbsp olive oil 171½ tbsp honey 171½ tsp salt
Method
Saute 171½ medium onion, finely chopped with olive oil until translucent Add 514½ cloves garlic, pressed Add 85¾ tsp chili flakes Add 514½ tsp smoked paprika Add 343 tsp sumac Add 257¼ tsp ground coriander Add 257¼ tsp garlic granules Add 171½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 514½ cans tomato, polpa and 42875 ml chicken broth Simmer 20 minutes, partially covered Add 686 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1029 tbsp tahini, 171½ lemon, juiced, 171½ tbsp olive oil, 171½ tsp salt Add 171½ 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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