Serves: - 723 +
Ingredients
120½ medium onion, finely chopped 361½ cloves garlic, pressed 60¼ tsp chili flakes 361½ tsp smoked paprika 241 tsp sumac 180¾ tsp ground coriander 180¾ tsp garlic granules 120½ tsp dried oregano 361½ cans tomato, polpa 482 cans butter beans 30125 ml chicken broth 723 tbsp tahini 120½ lemon, juiced 15062½ ml water 120½ tbsp olive oil 120½ tbsp honey 120½ tsp salt
Method
Saute 120½ medium onion, finely chopped with olive oil until translucent Add 361½ cloves garlic, pressed Add 60¼ tsp chili flakes Add 361½ tsp smoked paprika Add 241 tsp sumac Add 180¾ tsp ground coriander Add 180¾ tsp garlic granules Add 120½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 361½ cans tomato, polpa and 30125 ml chicken broth Simmer 20 minutes, partially covered Add 482 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 723 tbsp tahini, 120½ lemon, juiced, 120½ tbsp olive oil, 120½ tsp salt Add 120½ 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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