Serves: - 537 +
Ingredients
89½ medium onion, finely chopped 268½ cloves garlic, pressed 44¾ tsp chili flakes 268½ tsp smoked paprika 179 tsp sumac 134¼ tsp ground coriander 134¼ tsp garlic granules 89½ tsp dried oregano 268½ cans tomato, polpa 358 cans butter beans 22375 ml chicken broth 537 tbsp tahini 89½ lemon, juiced 11187½ ml water 89½ tbsp olive oil 89½ tbsp honey 89½ tsp salt
Method
Saute 89½ medium onion, finely chopped with olive oil until translucent Add 268½ cloves garlic, pressed Add 44¾ tsp chili flakes Add 268½ tsp smoked paprika Add 179 tsp sumac Add 134¼ tsp ground coriander Add 134¼ tsp garlic granules Add 89½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 268½ cans tomato, polpa and 22375 ml chicken broth Simmer 20 minutes, partially covered Add 358 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 537 tbsp tahini, 89½ lemon, juiced, 89½ tbsp olive oil, 89½ tsp salt Add 89½ 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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