Serves: - 1149 +
Ingredients
191½ medium onion, finely chopped 574½ cloves garlic, pressed 95¾ tsp chili flakes 574½ tsp smoked paprika 383 tsp sumac 287¼ tsp ground coriander 287¼ tsp garlic granules 191½ tsp dried oregano 574½ cans tomato, polpa 766 cans butter beans 47875 ml chicken broth 1149 tbsp tahini 191½ lemon, juiced 23937½ ml water 191½ tbsp olive oil 191½ tbsp honey 191½ tsp salt
Method
Saute 191½ medium onion, finely chopped with olive oil until translucent Add 574½ cloves garlic, pressed Add 95¾ tsp chili flakes Add 574½ tsp smoked paprika Add 383 tsp sumac Add 287¼ tsp ground coriander Add 287¼ tsp garlic granules Add 191½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 574½ cans tomato, polpa and 47875 ml chicken broth Simmer 20 minutes, partially covered Add 766 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1149 tbsp tahini, 191½ lemon, juiced, 191½ tbsp olive oil, 191½ tsp salt Add 191½ 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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