Serves: - 597 +
Ingredients
99½ medium onion, finely chopped 298½ cloves garlic, pressed 49¾ tsp chili flakes 298½ tsp smoked paprika 199 tsp sumac 149¼ tsp ground coriander 149¼ tsp garlic granules 99½ tsp dried oregano 298½ cans tomato, polpa 398 cans butter beans 24875 ml chicken broth 597 tbsp tahini 99½ lemon, juiced 12437½ ml water 99½ tbsp olive oil 99½ tbsp honey 99½ tsp salt
Method
Saute 99½ medium onion, finely chopped with olive oil until translucent Add 298½ cloves garlic, pressed Add 49¾ tsp chili flakes Add 298½ tsp smoked paprika Add 199 tsp sumac Add 149¼ tsp ground coriander Add 149¼ tsp garlic granules Add 99½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 298½ cans tomato, polpa and 24875 ml chicken broth Simmer 20 minutes, partially covered Add 398 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 597 tbsp tahini, 99½ lemon, juiced, 99½ tbsp olive oil, 99½ tsp salt Add 99½ 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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