Serves: - 585 +
Ingredients
97½ medium onion, finely chopped 292½ cloves garlic, pressed 48¾ tsp chili flakes 292½ tsp smoked paprika 195 tsp sumac 146¼ tsp ground coriander 146¼ tsp garlic granules 97½ tsp dried oregano 292½ cans tomato, polpa 390 cans butter beans 24375 ml chicken broth 585 tbsp tahini 97½ lemon, juiced 12187½ ml water 97½ tbsp olive oil 97½ tbsp honey 97½ tsp salt
Method
Saute 97½ medium onion, finely chopped with olive oil until translucent Add 292½ cloves garlic, pressed Add 48¾ tsp chili flakes Add 292½ tsp smoked paprika Add 195 tsp sumac Add 146¼ tsp ground coriander Add 146¼ tsp garlic granules Add 97½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 292½ cans tomato, polpa and 24375 ml chicken broth Simmer 20 minutes, partially covered Add 390 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 585 tbsp tahini, 97½ lemon, juiced, 97½ tbsp olive oil, 97½ tsp salt Add 97½ 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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