Serves: - 621 +
Ingredients
103½ medium onion, finely chopped 310½ cloves garlic, pressed 51¾ tsp chili flakes 310½ tsp smoked paprika 207 tsp sumac 155¼ tsp ground coriander 155¼ tsp garlic granules 103½ tsp dried oregano 310½ cans tomato, polpa 414 cans butter beans 25875 ml chicken broth 621 tbsp tahini 103½ lemon, juiced 12937½ ml water 103½ tbsp olive oil 103½ tbsp honey 103½ tsp salt
Method
Saute 103½ medium onion, finely chopped with olive oil until translucent Add 310½ cloves garlic, pressed Add 51¾ tsp chili flakes Add 310½ tsp smoked paprika Add 207 tsp sumac Add 155¼ tsp ground coriander Add 155¼ tsp garlic granules Add 103½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 310½ cans tomato, polpa and 25875 ml chicken broth Simmer 20 minutes, partially covered Add 414 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 621 tbsp tahini, 103½ lemon, juiced, 103½ tbsp olive oil, 103½ tsp salt Add 103½ 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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