Serves: - 525 +
Ingredients
87½ medium onion, finely chopped 262½ cloves garlic, pressed 43¾ tsp chili flakes 262½ tsp smoked paprika 175 tsp sumac 131¼ tsp ground coriander 131¼ tsp garlic granules 87½ tsp dried oregano 262½ cans tomato, polpa 350 cans butter beans 21875 ml chicken broth 525 tbsp tahini 87½ lemon, juiced 10937½ ml water 87½ tbsp olive oil 87½ tbsp honey 87½ tsp salt
Method
Saute 87½ medium onion, finely chopped with olive oil until translucent Add 262½ cloves garlic, pressed Add 43¾ tsp chili flakes Add 262½ tsp smoked paprika Add 175 tsp sumac Add 131¼ tsp ground coriander Add 131¼ tsp garlic granules Add 87½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 262½ cans tomato, polpa and 21875 ml chicken broth Simmer 20 minutes, partially covered Add 350 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 525 tbsp tahini, 87½ lemon, juiced, 87½ tbsp olive oil, 87½ tsp salt Add 87½ 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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