Serves: - 1143 +
Ingredients
190½ medium onion, finely chopped 571½ cloves garlic, pressed 95¼ tsp chili flakes 571½ tsp smoked paprika 381 tsp sumac 285¾ tsp ground coriander 285¾ tsp garlic granules 190½ tsp dried oregano 571½ cans tomato, polpa 762 cans butter beans 47625 ml chicken broth 1143 tbsp tahini 190½ lemon, juiced 23812½ ml water 190½ tbsp olive oil 190½ tbsp honey 190½ tsp salt
Method
Saute 190½ medium onion, finely chopped with olive oil until translucent Add 571½ cloves garlic, pressed Add 95¼ tsp chili flakes Add 571½ tsp smoked paprika Add 381 tsp sumac Add 285¾ tsp ground coriander Add 285¾ tsp garlic granules Add 190½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 571½ cans tomato, polpa and 47625 ml chicken broth Simmer 20 minutes, partially covered Add 762 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1143 tbsp tahini, 190½ lemon, juiced, 190½ tbsp olive oil, 190½ tsp salt Add 190½ 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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