Serves: - 1101 +
Ingredients
183½ medium onion, finely chopped 550½ cloves garlic, pressed 91¾ tsp chili flakes 550½ tsp smoked paprika 367 tsp sumac 275¼ tsp ground coriander 275¼ tsp garlic granules 183½ tsp dried oregano 550½ cans tomato, polpa 734 cans butter beans 45875 ml chicken broth 1101 tbsp tahini 183½ lemon, juiced 22937½ ml water 183½ tbsp olive oil 183½ tbsp honey 183½ tsp salt
Method
Saute 183½ medium onion, finely chopped with olive oil until translucent Add 550½ cloves garlic, pressed Add 91¾ tsp chili flakes Add 550½ tsp smoked paprika Add 367 tsp sumac Add 275¼ tsp ground coriander Add 275¼ tsp garlic granules Add 183½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 550½ cans tomato, polpa and 45875 ml chicken broth Simmer 20 minutes, partially covered Add 734 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1101 tbsp tahini, 183½ lemon, juiced, 183½ tbsp olive oil, 183½ tsp salt Add 183½ 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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