Serves: - 1083 +
Ingredients
180½ medium onion, finely chopped 541½ cloves garlic, pressed 90¼ tsp chili flakes 541½ tsp smoked paprika 361 tsp sumac 270¾ tsp ground coriander 270¾ tsp garlic granules 180½ tsp dried oregano 541½ cans tomato, polpa 722 cans butter beans 45125 ml chicken broth 1083 tbsp tahini 180½ lemon, juiced 22562½ ml water 180½ tbsp olive oil 180½ tbsp honey 180½ tsp salt
Method
Saute 180½ medium onion, finely chopped with olive oil until translucent Add 541½ cloves garlic, pressed Add 90¼ tsp chili flakes Add 541½ tsp smoked paprika Add 361 tsp sumac Add 270¾ tsp ground coriander Add 270¾ tsp garlic granules Add 180½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 541½ cans tomato, polpa and 45125 ml chicken broth Simmer 20 minutes, partially covered Add 722 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1083 tbsp tahini, 180½ lemon, juiced, 180½ tbsp olive oil, 180½ tsp salt Add 180½ 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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