Serves: - 603 +
Ingredients
100½ medium onion, finely chopped 301½ cloves garlic, pressed 50¼ tsp chili flakes 301½ tsp smoked paprika 201 tsp sumac 150¾ tsp ground coriander 150¾ tsp garlic granules 100½ tsp dried oregano 301½ cans tomato, polpa 402 cans butter beans 25125 ml chicken broth 603 tbsp tahini 100½ lemon, juiced 12562½ ml water 100½ tbsp olive oil 100½ tbsp honey 100½ tsp salt
Method
Saute 100½ medium onion, finely chopped with olive oil until translucent Add 301½ cloves garlic, pressed Add 50¼ tsp chili flakes Add 301½ tsp smoked paprika Add 201 tsp sumac Add 150¾ tsp ground coriander Add 150¾ tsp garlic granules Add 100½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 301½ cans tomato, polpa and 25125 ml chicken broth Simmer 20 minutes, partially covered Add 402 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 603 tbsp tahini, 100½ lemon, juiced, 100½ tbsp olive oil, 100½ tsp salt Add 100½ 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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