Serves: - 1125 +
Ingredients
187½ medium onion, finely chopped 562½ cloves garlic, pressed 93¾ tsp chili flakes 562½ tsp smoked paprika 375 tsp sumac 281¼ tsp ground coriander 281¼ tsp garlic granules 187½ tsp dried oregano 562½ cans tomato, polpa 750 cans butter beans 46875 ml chicken broth 1125 tbsp tahini 187½ lemon, juiced 23437½ ml water 187½ tbsp olive oil 187½ tbsp honey 187½ tsp salt
Method
Saute 187½ medium onion, finely chopped with olive oil until translucent Add 562½ cloves garlic, pressed Add 93¾ tsp chili flakes Add 562½ tsp smoked paprika Add 375 tsp sumac Add 281¼ tsp ground coriander Add 281¼ tsp garlic granules Add 187½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 562½ cans tomato, polpa and 46875 ml chicken broth Simmer 20 minutes, partially covered Add 750 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1125 tbsp tahini, 187½ lemon, juiced, 187½ tbsp olive oil, 187½ tsp salt Add 187½ 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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