Serves: - 717 +
Ingredients
119½ medium onion, finely chopped 358½ cloves garlic, pressed 59¾ tsp chili flakes 358½ tsp smoked paprika 239 tsp sumac 179¼ tsp ground coriander 179¼ tsp garlic granules 119½ tsp dried oregano 358½ cans tomato, polpa 478 cans butter beans 29875 ml chicken broth 717 tbsp tahini 119½ lemon, juiced 14937½ ml water 119½ tbsp olive oil 119½ tbsp honey 119½ tsp salt
Method
Saute 119½ medium onion, finely chopped with olive oil until translucent Add 358½ cloves garlic, pressed Add 59¾ tsp chili flakes Add 358½ tsp smoked paprika Add 239 tsp sumac Add 179¼ tsp ground coriander Add 179¼ tsp garlic granules Add 119½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 358½ cans tomato, polpa and 29875 ml chicken broth Simmer 20 minutes, partially covered Add 478 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 717 tbsp tahini, 119½ lemon, juiced, 119½ tbsp olive oil, 119½ tsp salt Add 119½ 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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