Serves: - 561 +
Ingredients
93½ medium onion, finely chopped 280½ cloves garlic, pressed 46¾ tsp chili flakes 280½ tsp smoked paprika 187 tsp sumac 140¼ tsp ground coriander 140¼ tsp garlic granules 93½ tsp dried oregano 280½ cans tomato, polpa 374 cans butter beans 23375 ml chicken broth 561 tbsp tahini 93½ lemon, juiced 11687½ ml water 93½ tbsp olive oil 93½ tbsp honey 93½ tsp salt
Method
Saute 93½ medium onion, finely chopped with olive oil until translucent Add 280½ cloves garlic, pressed Add 46¾ tsp chili flakes Add 280½ tsp smoked paprika Add 187 tsp sumac Add 140¼ tsp ground coriander Add 140¼ tsp garlic granules Add 93½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 280½ cans tomato, polpa and 23375 ml chicken broth Simmer 20 minutes, partially covered Add 374 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 561 tbsp tahini, 93½ lemon, juiced, 93½ tbsp olive oil, 93½ tsp salt Add 93½ 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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