Serves: - 1077 +
Ingredients
179½ medium onion, finely chopped 538½ cloves garlic, pressed 89¾ tsp chili flakes 538½ tsp smoked paprika 359 tsp sumac 269¼ tsp ground coriander 269¼ tsp garlic granules 179½ tsp dried oregano 538½ cans tomato, polpa 718 cans butter beans 44875 ml chicken broth 1077 tbsp tahini 179½ lemon, juiced 22437½ ml water 179½ tbsp olive oil 179½ tbsp honey 179½ tsp salt
Method
Saute 179½ medium onion, finely chopped with olive oil until translucent Add 538½ cloves garlic, pressed Add 89¾ tsp chili flakes Add 538½ tsp smoked paprika Add 359 tsp sumac Add 269¼ tsp ground coriander Add 269¼ tsp garlic granules Add 179½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 538½ cans tomato, polpa and 44875 ml chicken broth Simmer 20 minutes, partially covered Add 718 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1077 tbsp tahini, 179½ lemon, juiced, 179½ tbsp olive oil, 179½ tsp salt Add 179½ 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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