Serves: - 1161 +
Ingredients
193½ medium onion, finely chopped 580½ cloves garlic, pressed 96¾ tsp chili flakes 580½ tsp smoked paprika 387 tsp sumac 290¼ tsp ground coriander 290¼ tsp garlic granules 193½ tsp dried oregano 580½ cans tomato, polpa 774 cans butter beans 48375 ml chicken broth 1161 tbsp tahini 193½ lemon, juiced 24187½ ml water 193½ tbsp olive oil 193½ tbsp honey 193½ tsp salt
Method
Saute 193½ medium onion, finely chopped with olive oil until translucent Add 580½ cloves garlic, pressed Add 96¾ tsp chili flakes Add 580½ tsp smoked paprika Add 387 tsp sumac Add 290¼ tsp ground coriander Add 290¼ tsp garlic granules Add 193½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 580½ cans tomato, polpa and 48375 ml chicken broth Simmer 20 minutes, partially covered Add 774 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1161 tbsp tahini, 193½ lemon, juiced, 193½ tbsp olive oil, 193½ tsp salt Add 193½ 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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