Serves: - 1173 +
Ingredients
195½ medium onion, finely chopped 586½ cloves garlic, pressed 97¾ tsp chili flakes 586½ tsp smoked paprika 391 tsp sumac 293¼ tsp ground coriander 293¼ tsp garlic granules 195½ tsp dried oregano 586½ cans tomato, polpa 782 cans butter beans 48875 ml chicken broth 1173 tbsp tahini 195½ lemon, juiced 24437½ ml water 195½ tbsp olive oil 195½ tbsp honey 195½ tsp salt
Method
Saute 195½ medium onion, finely chopped with olive oil until translucent Add 586½ cloves garlic, pressed Add 97¾ tsp chili flakes Add 586½ tsp smoked paprika Add 391 tsp sumac Add 293¼ tsp ground coriander Add 293¼ tsp garlic granules Add 195½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 586½ cans tomato, polpa and 48875 ml chicken broth Simmer 20 minutes, partially covered Add 782 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1173 tbsp tahini, 195½ lemon, juiced, 195½ tbsp olive oil, 195½ tsp salt Add 195½ 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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