Serves: - 591 +
Ingredients
98½ medium onion, finely chopped 295½ cloves garlic, pressed 49¼ tsp chili flakes 295½ tsp smoked paprika 197 tsp sumac 147¾ tsp ground coriander 147¾ tsp garlic granules 98½ tsp dried oregano 295½ cans tomato, polpa 394 cans butter beans 24625 ml chicken broth 591 tbsp tahini 98½ lemon, juiced 12312½ ml water 98½ tbsp olive oil 98½ tbsp honey 98½ tsp salt
Method
Saute 98½ medium onion, finely chopped with olive oil until translucent Add 295½ cloves garlic, pressed Add 49¼ tsp chili flakes Add 295½ tsp smoked paprika Add 197 tsp sumac Add 147¾ tsp ground coriander Add 147¾ tsp garlic granules Add 98½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 295½ cans tomato, polpa and 24625 ml chicken broth Simmer 20 minutes, partially covered Add 394 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 591 tbsp tahini, 98½ lemon, juiced, 98½ tbsp olive oil, 98½ tsp salt Add 98½ 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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