Serves: - 615 +
Ingredients
102½ medium onion, finely chopped 307½ cloves garlic, pressed 51¼ tsp chili flakes 307½ tsp smoked paprika 205 tsp sumac 153¾ tsp ground coriander 153¾ tsp garlic granules 102½ tsp dried oregano 307½ cans tomato, polpa 410 cans butter beans 25625 ml chicken broth 615 tbsp tahini 102½ lemon, juiced 12812½ ml water 102½ tbsp olive oil 102½ tbsp honey 102½ tsp salt
Method
Saute 102½ medium onion, finely chopped with olive oil until translucent Add 307½ cloves garlic, pressed Add 51¼ tsp chili flakes Add 307½ tsp smoked paprika Add 205 tsp sumac Add 153¾ tsp ground coriander Add 153¾ tsp garlic granules Add 102½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 307½ cans tomato, polpa and 25625 ml chicken broth Simmer 20 minutes, partially covered Add 410 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 615 tbsp tahini, 102½ lemon, juiced, 102½ tbsp olive oil, 102½ tsp salt Add 102½ 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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