Serves: - 1191 +
Ingredients
198½ medium onion, finely chopped 595½ cloves garlic, pressed 99¼ tsp chili flakes 595½ tsp smoked paprika 397 tsp sumac 297¾ tsp ground coriander 297¾ tsp garlic granules 198½ tsp dried oregano 595½ cans tomato, polpa 794 cans butter beans 49625 ml chicken broth 1191 tbsp tahini 198½ lemon, juiced 24812½ ml water 198½ tbsp olive oil 198½ tbsp honey 198½ tsp salt
Method
Saute 198½ medium onion, finely chopped with olive oil until translucent Add 595½ cloves garlic, pressed Add 99¼ tsp chili flakes Add 595½ tsp smoked paprika Add 397 tsp sumac Add 297¾ tsp ground coriander Add 297¾ tsp garlic granules Add 198½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 595½ cans tomato, polpa and 49625 ml chicken broth Simmer 20 minutes, partially covered Add 794 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1191 tbsp tahini, 198½ lemon, juiced, 198½ tbsp olive oil, 198½ tsp salt Add 198½ 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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