Serves: - 681 +
Ingredients
113½ medium onion, finely chopped 340½ cloves garlic, pressed 56¾ tsp chili flakes 340½ tsp smoked paprika 227 tsp sumac 170¼ tsp ground coriander 170¼ tsp garlic granules 113½ tsp dried oregano 340½ cans tomato, polpa 454 cans butter beans 28375 ml chicken broth 681 tbsp tahini 113½ lemon, juiced 14187½ ml water 113½ tbsp olive oil 113½ tbsp honey 113½ tsp salt
Method
Saute 113½ medium onion, finely chopped with olive oil until translucent Add 340½ cloves garlic, pressed Add 56¾ tsp chili flakes Add 340½ tsp smoked paprika Add 227 tsp sumac Add 170¼ tsp ground coriander Add 170¼ tsp garlic granules Add 113½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 340½ cans tomato, polpa and 28375 ml chicken broth Simmer 20 minutes, partially covered Add 454 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 681 tbsp tahini, 113½ lemon, juiced, 113½ tbsp olive oil, 113½ tsp salt Add 113½ 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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