Serves: - 1041 +
Ingredients
173½ medium onion, finely chopped 520½ cloves garlic, pressed 86¾ tsp chili flakes 520½ tsp smoked paprika 347 tsp sumac 260¼ tsp ground coriander 260¼ tsp garlic granules 173½ tsp dried oregano 520½ cans tomato, polpa 694 cans butter beans 43375 ml chicken broth 1041 tbsp tahini 173½ lemon, juiced 21687½ ml water 173½ tbsp olive oil 173½ tbsp honey 173½ tsp salt
Method
Saute 173½ medium onion, finely chopped with olive oil until translucent Add 520½ cloves garlic, pressed Add 86¾ tsp chili flakes Add 520½ tsp smoked paprika Add 347 tsp sumac Add 260¼ tsp ground coriander Add 260¼ tsp garlic granules Add 173½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 520½ cans tomato, polpa and 43375 ml chicken broth Simmer 20 minutes, partially covered Add 694 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1041 tbsp tahini, 173½ lemon, juiced, 173½ tbsp olive oil, 173½ tsp salt Add 173½ 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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