Serves: - 507 +
Ingredients
84½ medium onion, finely chopped 253½ cloves garlic, pressed 42¼ tsp chili flakes 253½ tsp smoked paprika 169 tsp sumac 126¾ tsp ground coriander 126¾ tsp garlic granules 84½ tsp dried oregano 253½ cans tomato, polpa 338 cans butter beans 21125 ml chicken broth 507 tbsp tahini 84½ lemon, juiced 10562½ ml water 84½ tbsp olive oil 84½ tbsp honey 84½ tsp salt
Method
Saute 84½ medium onion, finely chopped with olive oil until translucent Add 253½ cloves garlic, pressed Add 42¼ tsp chili flakes Add 253½ tsp smoked paprika Add 169 tsp sumac Add 126¾ tsp ground coriander Add 126¾ tsp garlic granules Add 84½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 253½ cans tomato, polpa and 21125 ml chicken broth Simmer 20 minutes, partially covered Add 338 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 507 tbsp tahini, 84½ lemon, juiced, 84½ tbsp olive oil, 84½ tsp salt Add 84½ 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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