Serves: - 1119 +
Ingredients
186½ medium onion, finely chopped 559½ cloves garlic, pressed 93¼ tsp chili flakes 559½ tsp smoked paprika 373 tsp sumac 279¾ tsp ground coriander 279¾ tsp garlic granules 186½ tsp dried oregano 559½ cans tomato, polpa 746 cans butter beans 46625 ml chicken broth 1119 tbsp tahini 186½ lemon, juiced 23312½ ml water 186½ tbsp olive oil 186½ tbsp honey 186½ tsp salt
Method
Saute 186½ medium onion, finely chopped with olive oil until translucent Add 559½ cloves garlic, pressed Add 93¼ tsp chili flakes Add 559½ tsp smoked paprika Add 373 tsp sumac Add 279¾ tsp ground coriander Add 279¾ tsp garlic granules Add 186½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 559½ cans tomato, polpa and 46625 ml chicken broth Simmer 20 minutes, partially covered Add 746 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1119 tbsp tahini, 186½ lemon, juiced, 186½ tbsp olive oil, 186½ tsp salt Add 186½ 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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