Serves: - 639 +
Ingredients
106½ medium onion, finely chopped 319½ cloves garlic, pressed 53¼ tsp chili flakes 319½ tsp smoked paprika 213 tsp sumac 159¾ tsp ground coriander 159¾ tsp garlic granules 106½ tsp dried oregano 319½ cans tomato, polpa 426 cans butter beans 26625 ml chicken broth 639 tbsp tahini 106½ lemon, juiced 13312½ ml water 106½ tbsp olive oil 106½ tbsp honey 106½ tsp salt
Method
Saute 106½ medium onion, finely chopped with olive oil until translucent Add 319½ cloves garlic, pressed Add 53¼ tsp chili flakes Add 319½ tsp smoked paprika Add 213 tsp sumac Add 159¾ tsp ground coriander Add 159¾ tsp garlic granules Add 106½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 319½ cans tomato, polpa and 26625 ml chicken broth Simmer 20 minutes, partially covered Add 426 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 639 tbsp tahini, 106½ lemon, juiced, 106½ tbsp olive oil, 106½ tsp salt Add 106½ 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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