Serves: - 651 +
Ingredients
108½ medium onion, finely chopped 325½ cloves garlic, pressed 54¼ tsp chili flakes 325½ tsp smoked paprika 217 tsp sumac 162¾ tsp ground coriander 162¾ tsp garlic granules 108½ tsp dried oregano 325½ cans tomato, polpa 434 cans butter beans 27125 ml chicken broth 651 tbsp tahini 108½ lemon, juiced 13562½ ml water 108½ tbsp olive oil 108½ tbsp honey 108½ tsp salt
Method
Saute 108½ medium onion, finely chopped with olive oil until translucent Add 325½ cloves garlic, pressed Add 54¼ tsp chili flakes Add 325½ tsp smoked paprika Add 217 tsp sumac Add 162¾ tsp ground coriander Add 162¾ tsp garlic granules Add 108½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 325½ cans tomato, polpa and 27125 ml chicken broth Simmer 20 minutes, partially covered Add 434 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 651 tbsp tahini, 108½ lemon, juiced, 108½ tbsp olive oil, 108½ tsp salt Add 108½ 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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