Serves: - 543 +
Ingredients
90½ medium onion, finely chopped 271½ cloves garlic, pressed 45¼ tsp chili flakes 271½ tsp smoked paprika 181 tsp sumac 135¾ tsp ground coriander 135¾ tsp garlic granules 90½ tsp dried oregano 271½ cans tomato, polpa 362 cans butter beans 22625 ml chicken broth 543 tbsp tahini 90½ lemon, juiced 11312½ ml water 90½ tbsp olive oil 90½ tbsp honey 90½ tsp salt
Method
Saute 90½ medium onion, finely chopped with olive oil until translucent Add 271½ cloves garlic, pressed Add 45¼ tsp chili flakes Add 271½ tsp smoked paprika Add 181 tsp sumac Add 135¾ tsp ground coriander Add 135¾ tsp garlic granules Add 90½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 271½ cans tomato, polpa and 22625 ml chicken broth Simmer 20 minutes, partially covered Add 362 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 543 tbsp tahini, 90½ lemon, juiced, 90½ tbsp olive oil, 90½ tsp salt Add 90½ 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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