Serves: - 693 +
Ingredients
115½ medium onion, finely chopped 346½ cloves garlic, pressed 57¾ tsp chili flakes 346½ tsp smoked paprika 231 tsp sumac 173¼ tsp ground coriander 173¼ tsp garlic granules 115½ tsp dried oregano 346½ cans tomato, polpa 462 cans butter beans 28875 ml chicken broth 693 tbsp tahini 115½ lemon, juiced 14437½ ml water 115½ tbsp olive oil 115½ tbsp honey 115½ tsp salt
Method
Saute 115½ medium onion, finely chopped with olive oil until translucent Add 346½ cloves garlic, pressed Add 57¾ tsp chili flakes Add 346½ tsp smoked paprika Add 231 tsp sumac Add 173¼ tsp ground coriander Add 173¼ tsp garlic granules Add 115½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 346½ cans tomato, polpa and 28875 ml chicken broth Simmer 20 minutes, partially covered Add 462 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 693 tbsp tahini, 115½ lemon, juiced, 115½ tbsp olive oil, 115½ tsp salt Add 115½ 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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