Serves: - 657 +
Ingredients
109½ medium onion, finely chopped 328½ cloves garlic, pressed 54¾ tsp chili flakes 328½ tsp smoked paprika 219 tsp sumac 164¼ tsp ground coriander 164¼ tsp garlic granules 109½ tsp dried oregano 328½ cans tomato, polpa 438 cans butter beans 27375 ml chicken broth 657 tbsp tahini 109½ lemon, juiced 13687½ ml water 109½ tbsp olive oil 109½ tbsp honey 109½ tsp salt
Method
Saute 109½ medium onion, finely chopped with olive oil until translucent Add 328½ cloves garlic, pressed Add 54¾ tsp chili flakes Add 328½ tsp smoked paprika Add 219 tsp sumac Add 164¼ tsp ground coriander Add 164¼ tsp garlic granules Add 109½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 328½ cans tomato, polpa and 27375 ml chicken broth Simmer 20 minutes, partially covered Add 438 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 657 tbsp tahini, 109½ lemon, juiced, 109½ tbsp olive oil, 109½ tsp salt Add 109½ 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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