Serves: - 1053 +
Ingredients
175½ medium onion, finely chopped 526½ cloves garlic, pressed 87¾ tsp chili flakes 526½ tsp smoked paprika 351 tsp sumac 263¼ tsp ground coriander 263¼ tsp garlic granules 175½ tsp dried oregano 526½ cans tomato, polpa 702 cans butter beans 43875 ml chicken broth 1053 tbsp tahini 175½ lemon, juiced 21937½ ml water 175½ tbsp olive oil 175½ tbsp honey 175½ tsp salt
Method
Saute 175½ medium onion, finely chopped with olive oil until translucent Add 526½ cloves garlic, pressed Add 87¾ tsp chili flakes Add 526½ tsp smoked paprika Add 351 tsp sumac Add 263¼ tsp ground coriander Add 263¼ tsp garlic granules Add 175½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 526½ cans tomato, polpa and 43875 ml chicken broth Simmer 20 minutes, partially covered Add 702 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1053 tbsp tahini, 175½ lemon, juiced, 175½ tbsp olive oil, 175½ tsp salt Add 175½ 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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