Serves: - 495 +
Ingredients
82½ medium onion, finely chopped 247½ cloves garlic, pressed 41¼ tsp chili flakes 247½ tsp smoked paprika 165 tsp sumac 123¾ tsp ground coriander 123¾ tsp garlic granules 82½ tsp dried oregano 247½ cans tomato, polpa 330 cans butter beans 20625 ml chicken broth 495 tbsp tahini 82½ lemon, juiced 10312½ ml water 82½ tbsp olive oil 82½ tbsp honey 82½ tsp salt
Method
Saute 82½ medium onion, finely chopped with olive oil until translucent Add 247½ cloves garlic, pressed Add 41¼ tsp chili flakes Add 247½ tsp smoked paprika Add 165 tsp sumac Add 123¾ tsp ground coriander Add 123¾ tsp garlic granules Add 82½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 247½ cans tomato, polpa and 20625 ml chicken broth Simmer 20 minutes, partially covered Add 330 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 495 tbsp tahini, 82½ lemon, juiced, 82½ tbsp olive oil, 82½ tsp salt Add 82½ 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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