Serves: - 531 +
Ingredients
88½ medium onion, finely chopped 265½ cloves garlic, pressed 44¼ tsp chili flakes 265½ tsp smoked paprika 177 tsp sumac 132¾ tsp ground coriander 132¾ tsp garlic granules 88½ tsp dried oregano 265½ cans tomato, polpa 354 cans butter beans 22125 ml chicken broth 531 tbsp tahini 88½ lemon, juiced 11062½ ml water 88½ tbsp olive oil 88½ tbsp honey 88½ tsp salt
Method
Saute 88½ medium onion, finely chopped with olive oil until translucent Add 265½ cloves garlic, pressed Add 44¼ tsp chili flakes Add 265½ tsp smoked paprika Add 177 tsp sumac Add 132¾ tsp ground coriander Add 132¾ tsp garlic granules Add 88½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 265½ cans tomato, polpa and 22125 ml chicken broth Simmer 20 minutes, partially covered Add 354 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 531 tbsp tahini, 88½ lemon, juiced, 88½ tbsp olive oil, 88½ tsp salt Add 88½ 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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