Serves: - 1107 +
Ingredients
184½ medium onion, finely chopped 553½ cloves garlic, pressed 92¼ tsp chili flakes 553½ tsp smoked paprika 369 tsp sumac 276¾ tsp ground coriander 276¾ tsp garlic granules 184½ tsp dried oregano 553½ cans tomato, polpa 738 cans butter beans 46125 ml chicken broth 1107 tbsp tahini 184½ lemon, juiced 23062½ ml water 184½ tbsp olive oil 184½ tbsp honey 184½ tsp salt
Method
Saute 184½ medium onion, finely chopped with olive oil until translucent Add 553½ cloves garlic, pressed Add 92¼ tsp chili flakes Add 553½ tsp smoked paprika Add 369 tsp sumac Add 276¾ tsp ground coriander Add 276¾ tsp garlic granules Add 184½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 553½ cans tomato, polpa and 46125 ml chicken broth Simmer 20 minutes, partially covered Add 738 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1107 tbsp tahini, 184½ lemon, juiced, 184½ tbsp olive oil, 184½ tsp salt Add 184½ 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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