Serves: - 555 +
Ingredients
92½ medium onion, finely chopped 277½ cloves garlic, pressed 46¼ tsp chili flakes 277½ tsp smoked paprika 185 tsp sumac 138¾ tsp ground coriander 138¾ tsp garlic granules 92½ tsp dried oregano 277½ cans tomato, polpa 370 cans butter beans 23125 ml chicken broth 555 tbsp tahini 92½ lemon, juiced 11562½ ml water 92½ tbsp olive oil 92½ tbsp honey 92½ tsp salt
Method
Saute 92½ medium onion, finely chopped with olive oil until translucent Add 277½ cloves garlic, pressed Add 46¼ tsp chili flakes Add 277½ tsp smoked paprika Add 185 tsp sumac Add 138¾ tsp ground coriander Add 138¾ tsp garlic granules Add 92½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 277½ cans tomato, polpa and 23125 ml chicken broth Simmer 20 minutes, partially covered Add 370 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 555 tbsp tahini, 92½ lemon, juiced, 92½ tbsp olive oil, 92½ tsp salt Add 92½ 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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