Serves: - 1167 +
Ingredients
194½ medium onion, finely chopped 583½ cloves garlic, pressed 97¼ tsp chili flakes 583½ tsp smoked paprika 389 tsp sumac 291¾ tsp ground coriander 291¾ tsp garlic granules 194½ tsp dried oregano 583½ cans tomato, polpa 778 cans butter beans 48625 ml chicken broth 1167 tbsp tahini 194½ lemon, juiced 24312½ ml water 194½ tbsp olive oil 194½ tbsp honey 194½ tsp salt
Method
Saute 194½ medium onion, finely chopped with olive oil until translucent Add 583½ cloves garlic, pressed Add 97¼ tsp chili flakes Add 583½ tsp smoked paprika Add 389 tsp sumac Add 291¾ tsp ground coriander Add 291¾ tsp garlic granules Add 194½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 583½ cans tomato, polpa and 48625 ml chicken broth Simmer 20 minutes, partially covered Add 778 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1167 tbsp tahini, 194½ lemon, juiced, 194½ tbsp olive oil, 194½ tsp salt Add 194½ 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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