Serves: - 669 +
Ingredients
111½ medium onion, finely chopped 334½ cloves garlic, pressed 55¾ tsp chili flakes 334½ tsp smoked paprika 223 tsp sumac 167¼ tsp ground coriander 167¼ tsp garlic granules 111½ tsp dried oregano 334½ cans tomato, polpa 446 cans butter beans 27875 ml chicken broth 669 tbsp tahini 111½ lemon, juiced 13937½ ml water 111½ tbsp olive oil 111½ tbsp honey 111½ tsp salt
Method
Saute 111½ medium onion, finely chopped with olive oil until translucent Add 334½ cloves garlic, pressed Add 55¾ tsp chili flakes Add 334½ tsp smoked paprika Add 223 tsp sumac Add 167¼ tsp ground coriander Add 167¼ tsp garlic granules Add 111½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 334½ cans tomato, polpa and 27875 ml chicken broth Simmer 20 minutes, partially covered Add 446 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 669 tbsp tahini, 111½ lemon, juiced, 111½ tbsp olive oil, 111½ tsp salt Add 111½ 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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