Serves: - 1179 +
Ingredients
196½ medium onion, finely chopped 589½ cloves garlic, pressed 98¼ tsp chili flakes 589½ tsp smoked paprika 393 tsp sumac 294¾ tsp ground coriander 294¾ tsp garlic granules 196½ tsp dried oregano 589½ cans tomato, polpa 786 cans butter beans 49125 ml chicken broth 1179 tbsp tahini 196½ lemon, juiced 24562½ ml water 196½ tbsp olive oil 196½ tbsp honey 196½ tsp salt
Method
Saute 196½ medium onion, finely chopped with olive oil until translucent Add 589½ cloves garlic, pressed Add 98¼ tsp chili flakes Add 589½ tsp smoked paprika Add 393 tsp sumac Add 294¾ tsp ground coriander Add 294¾ tsp garlic granules Add 196½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 589½ cans tomato, polpa and 49125 ml chicken broth Simmer 20 minutes, partially covered Add 786 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1179 tbsp tahini, 196½ lemon, juiced, 196½ tbsp olive oil, 196½ tsp salt Add 196½ 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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