Serves: - 1047 +
Ingredients
174½ medium onion, finely chopped 523½ cloves garlic, pressed 87¼ tsp chili flakes 523½ tsp smoked paprika 349 tsp sumac 261¾ tsp ground coriander 261¾ tsp garlic granules 174½ tsp dried oregano 523½ cans tomato, polpa 698 cans butter beans 43625 ml chicken broth 1047 tbsp tahini 174½ lemon, juiced 21812½ ml water 174½ tbsp olive oil 174½ tbsp honey 174½ tsp salt
Method
Saute 174½ medium onion, finely chopped with olive oil until translucent Add 523½ cloves garlic, pressed Add 87¼ tsp chili flakes Add 523½ tsp smoked paprika Add 349 tsp sumac Add 261¾ tsp ground coriander Add 261¾ tsp garlic granules Add 174½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 523½ cans tomato, polpa and 43625 ml chicken broth Simmer 20 minutes, partially covered Add 698 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1047 tbsp tahini, 174½ lemon, juiced, 174½ tbsp olive oil, 174½ tsp salt Add 174½ 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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