Serves: - 711 +
Ingredients
118½ medium onion, finely chopped 355½ cloves garlic, pressed 59¼ tsp chili flakes 355½ tsp smoked paprika 237 tsp sumac 177¾ tsp ground coriander 177¾ tsp garlic granules 118½ tsp dried oregano 355½ cans tomato, polpa 474 cans butter beans 29625 ml chicken broth 711 tbsp tahini 118½ lemon, juiced 14812½ ml water 118½ tbsp olive oil 118½ tbsp honey 118½ tsp salt
Method
Saute 118½ medium onion, finely chopped with olive oil until translucent Add 355½ cloves garlic, pressed Add 59¼ tsp chili flakes Add 355½ tsp smoked paprika Add 237 tsp sumac Add 177¾ tsp ground coriander Add 177¾ tsp garlic granules Add 118½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 355½ cans tomato, polpa and 29625 ml chicken broth Simmer 20 minutes, partially covered Add 474 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 711 tbsp tahini, 118½ lemon, juiced, 118½ tbsp olive oil, 118½ tsp salt Add 118½ 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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