Serves: - 663 +
Ingredients
110½ medium onion, finely chopped 331½ cloves garlic, pressed 55¼ tsp chili flakes 331½ tsp smoked paprika 221 tsp sumac 165¾ tsp ground coriander 165¾ tsp garlic granules 110½ tsp dried oregano 331½ cans tomato, polpa 442 cans butter beans 27625 ml chicken broth 663 tbsp tahini 110½ lemon, juiced 13812½ ml water 110½ tbsp olive oil 110½ tbsp honey 110½ tsp salt
Method
Saute 110½ medium onion, finely chopped with olive oil until translucent Add 331½ cloves garlic, pressed Add 55¼ tsp chili flakes Add 331½ tsp smoked paprika Add 221 tsp sumac Add 165¾ tsp ground coriander Add 165¾ tsp garlic granules Add 110½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 331½ cans tomato, polpa and 27625 ml chicken broth Simmer 20 minutes, partially covered Add 442 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 663 tbsp tahini, 110½ lemon, juiced, 110½ tbsp olive oil, 110½ tsp salt Add 110½ 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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