Serves: - 489 +
Ingredients
81½ medium onion, finely chopped 244½ cloves garlic, pressed 40¾ tsp chili flakes 244½ tsp smoked paprika 163 tsp sumac 122¼ tsp ground coriander 122¼ tsp garlic granules 81½ tsp dried oregano 244½ cans tomato, polpa 326 cans butter beans 20375 ml chicken broth 489 tbsp tahini 81½ lemon, juiced 10187½ ml water 81½ tbsp olive oil 81½ tbsp honey 81½ tsp salt
Method
Saute 81½ medium onion, finely chopped with olive oil until translucent Add 244½ cloves garlic, pressed Add 40¾ tsp chili flakes Add 244½ tsp smoked paprika Add 163 tsp sumac Add 122¼ tsp ground coriander Add 122¼ tsp garlic granules Add 81½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 244½ cans tomato, polpa and 20375 ml chicken broth Simmer 20 minutes, partially covered Add 326 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 489 tbsp tahini, 81½ lemon, juiced, 81½ tbsp olive oil, 81½ tsp salt Add 81½ 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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