Serves: - 1095 +
Ingredients
182½ medium onion, finely chopped 547½ cloves garlic, pressed 91¼ tsp chili flakes 547½ tsp smoked paprika 365 tsp sumac 273¾ tsp ground coriander 273¾ tsp garlic granules 182½ tsp dried oregano 547½ cans tomato, polpa 730 cans butter beans 45625 ml chicken broth 1095 tbsp tahini 182½ lemon, juiced 22812½ ml water 182½ tbsp olive oil 182½ tbsp honey 182½ tsp salt
Method
Saute 182½ medium onion, finely chopped with olive oil until translucent Add 547½ cloves garlic, pressed Add 91¼ tsp chili flakes Add 547½ tsp smoked paprika Add 365 tsp sumac Add 273¾ tsp ground coriander Add 273¾ tsp garlic granules Add 182½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 547½ cans tomato, polpa and 45625 ml chicken broth Simmer 20 minutes, partially covered Add 730 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1095 tbsp tahini, 182½ lemon, juiced, 182½ tbsp olive oil, 182½ tsp salt Add 182½ 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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