Serves: - 645 +
Ingredients
107½ medium onion, finely chopped 322½ cloves garlic, pressed 53¾ tsp chili flakes 322½ tsp smoked paprika 215 tsp sumac 161¼ tsp ground coriander 161¼ tsp garlic granules 107½ tsp dried oregano 322½ cans tomato, polpa 430 cans butter beans 26875 ml chicken broth 645 tbsp tahini 107½ lemon, juiced 13437½ ml water 107½ tbsp olive oil 107½ tbsp honey 107½ tsp salt
Method
Saute 107½ medium onion, finely chopped with olive oil until translucent Add 322½ cloves garlic, pressed Add 53¾ tsp chili flakes Add 322½ tsp smoked paprika Add 215 tsp sumac Add 161¼ tsp ground coriander Add 161¼ tsp garlic granules Add 107½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 322½ cans tomato, polpa and 26875 ml chicken broth Simmer 20 minutes, partially covered Add 430 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 645 tbsp tahini, 107½ lemon, juiced, 107½ tbsp olive oil, 107½ tsp salt Add 107½ 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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