Serves: - 519 +
Ingredients
86½ medium onion, finely chopped 259½ cloves garlic, pressed 43¼ tsp chili flakes 259½ tsp smoked paprika 173 tsp sumac 129¾ tsp ground coriander 129¾ tsp garlic granules 86½ tsp dried oregano 259½ cans tomato, polpa 346 cans butter beans 21625 ml chicken broth 519 tbsp tahini 86½ lemon, juiced 10812½ ml water 86½ tbsp olive oil 86½ tbsp honey 86½ tsp salt
Method
Saute 86½ medium onion, finely chopped with olive oil until translucent Add 259½ cloves garlic, pressed Add 43¼ tsp chili flakes Add 259½ tsp smoked paprika Add 173 tsp sumac Add 129¾ tsp ground coriander Add 129¾ tsp garlic granules Add 86½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 259½ cans tomato, polpa and 21625 ml chicken broth Simmer 20 minutes, partially covered Add 346 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 519 tbsp tahini, 86½ lemon, juiced, 86½ tbsp olive oil, 86½ tsp salt Add 86½ 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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