Serves: - 627 +
Ingredients
104½ medium onion, finely chopped 313½ cloves garlic, pressed 52¼ tsp chili flakes 313½ tsp smoked paprika 209 tsp sumac 156¾ tsp ground coriander 156¾ tsp garlic granules 104½ tsp dried oregano 313½ cans tomato, polpa 418 cans butter beans 26125 ml chicken broth 627 tbsp tahini 104½ lemon, juiced 13062½ ml water 104½ tbsp olive oil 104½ tbsp honey 104½ tsp salt
Method
Saute 104½ medium onion, finely chopped with olive oil until translucent Add 313½ cloves garlic, pressed Add 52¼ tsp chili flakes Add 313½ tsp smoked paprika Add 209 tsp sumac Add 156¾ tsp ground coriander Add 156¾ tsp garlic granules Add 104½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 313½ cans tomato, polpa and 26125 ml chicken broth Simmer 20 minutes, partially covered Add 418 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 627 tbsp tahini, 104½ lemon, juiced, 104½ tbsp olive oil, 104½ tsp salt Add 104½ 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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