Serves: - 609 +
Ingredients
101½ medium onion, finely chopped 304½ cloves garlic, pressed 50¾ tsp chili flakes 304½ tsp smoked paprika 203 tsp sumac 152¼ tsp ground coriander 152¼ tsp garlic granules 101½ tsp dried oregano 304½ cans tomato, polpa 406 cans butter beans 25375 ml chicken broth 609 tbsp tahini 101½ lemon, juiced 12687½ ml water 101½ tbsp olive oil 101½ tbsp honey 101½ tsp salt
Method
Saute 101½ medium onion, finely chopped with olive oil until translucent Add 304½ cloves garlic, pressed Add 50¾ tsp chili flakes Add 304½ tsp smoked paprika Add 203 tsp sumac Add 152¼ tsp ground coriander Add 152¼ tsp garlic granules Add 101½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 304½ cans tomato, polpa and 25375 ml chicken broth Simmer 20 minutes, partially covered Add 406 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 609 tbsp tahini, 101½ lemon, juiced, 101½ tbsp olive oil, 101½ tsp salt Add 101½ 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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