Serves: - 1137 +
Ingredients
189½ medium onion, finely chopped 568½ cloves garlic, pressed 94¾ tsp chili flakes 568½ tsp smoked paprika 379 tsp sumac 284¼ tsp ground coriander 284¼ tsp garlic granules 189½ tsp dried oregano 568½ cans tomato, polpa 758 cans butter beans 47375 ml chicken broth 1137 tbsp tahini 189½ lemon, juiced 23687½ ml water 189½ tbsp olive oil 189½ tbsp honey 189½ tsp salt
Method
Saute 189½ medium onion, finely chopped with olive oil until translucent Add 568½ cloves garlic, pressed Add 94¾ tsp chili flakes Add 568½ tsp smoked paprika Add 379 tsp sumac Add 284¼ tsp ground coriander Add 284¼ tsp garlic granules Add 189½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 568½ cans tomato, polpa and 47375 ml chicken broth Simmer 20 minutes, partially covered Add 758 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1137 tbsp tahini, 189½ lemon, juiced, 189½ tbsp olive oil, 189½ tsp salt Add 189½ 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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