Serves: - 687 +
Ingredients
114½ medium onion, finely chopped 343½ cloves garlic, pressed 57¼ tsp chili flakes 343½ tsp smoked paprika 229 tsp sumac 171¾ tsp ground coriander 171¾ tsp garlic granules 114½ tsp dried oregano 343½ cans tomato, polpa 458 cans butter beans 28625 ml chicken broth 687 tbsp tahini 114½ lemon, juiced 14312½ ml water 114½ tbsp olive oil 114½ tbsp honey 114½ tsp salt
Method
Saute 114½ medium onion, finely chopped with olive oil until translucent Add 343½ cloves garlic, pressed Add 57¼ tsp chili flakes Add 343½ tsp smoked paprika Add 229 tsp sumac Add 171¾ tsp ground coriander Add 171¾ tsp garlic granules Add 114½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 343½ cans tomato, polpa and 28625 ml chicken broth Simmer 20 minutes, partially covered Add 458 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 687 tbsp tahini, 114½ lemon, juiced, 114½ tbsp olive oil, 114½ tsp salt Add 114½ 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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