Serves: - 675 +
Ingredients
112½ medium onion, finely chopped 337½ cloves garlic, pressed 56¼ tsp chili flakes 337½ tsp smoked paprika 225 tsp sumac 168¾ tsp ground coriander 168¾ tsp garlic granules 112½ tsp dried oregano 337½ cans tomato, polpa 450 cans butter beans 28125 ml chicken broth 675 tbsp tahini 112½ lemon, juiced 14062½ ml water 112½ tbsp olive oil 112½ tbsp honey 112½ tsp salt
Method
Saute 112½ medium onion, finely chopped with olive oil until translucent Add 337½ cloves garlic, pressed Add 56¼ tsp chili flakes Add 337½ tsp smoked paprika Add 225 tsp sumac Add 168¾ tsp ground coriander Add 168¾ tsp garlic granules Add 112½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 337½ cans tomato, polpa and 28125 ml chicken broth Simmer 20 minutes, partially covered Add 450 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 675 tbsp tahini, 112½ lemon, juiced, 112½ tbsp olive oil, 112½ tsp salt Add 112½ 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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