Serves: - 1065 +
Ingredients
177½ medium onion, finely chopped 532½ cloves garlic, pressed 88¾ tsp chili flakes 532½ tsp smoked paprika 355 tsp sumac 266¼ tsp ground coriander 266¼ tsp garlic granules 177½ tsp dried oregano 532½ cans tomato, polpa 710 cans butter beans 44375 ml chicken broth 1065 tbsp tahini 177½ lemon, juiced 22187½ ml water 177½ tbsp olive oil 177½ tbsp honey 177½ tsp salt
Method
Saute 177½ medium onion, finely chopped with olive oil until translucent Add 532½ cloves garlic, pressed Add 88¾ tsp chili flakes Add 532½ tsp smoked paprika Add 355 tsp sumac Add 266¼ tsp ground coriander Add 266¼ tsp garlic granules Add 177½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 532½ cans tomato, polpa and 44375 ml chicken broth Simmer 20 minutes, partially covered Add 710 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1065 tbsp tahini, 177½ lemon, juiced, 177½ tbsp olive oil, 177½ tsp salt Add 177½ 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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