Serves: - 729 +
Ingredients
121½ medium onion, finely chopped 364½ cloves garlic, pressed 60¾ tsp chili flakes 364½ tsp smoked paprika 243 tsp sumac 182¼ tsp ground coriander 182¼ tsp garlic granules 121½ tsp dried oregano 364½ cans tomato, polpa 486 cans butter beans 30375 ml chicken broth 729 tbsp tahini 121½ lemon, juiced 15187½ ml water 121½ tbsp olive oil 121½ tbsp honey 121½ tsp salt
Method
Saute 121½ medium onion, finely chopped with olive oil until translucent Add 364½ cloves garlic, pressed Add 60¾ tsp chili flakes Add 364½ tsp smoked paprika Add 243 tsp sumac Add 182¼ tsp ground coriander Add 182¼ tsp garlic granules Add 121½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 364½ cans tomato, polpa and 30375 ml chicken broth Simmer 20 minutes, partially covered Add 486 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 729 tbsp tahini, 121½ lemon, juiced, 121½ tbsp olive oil, 121½ tsp salt Add 121½ 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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