Serves: - 735 +
Ingredients
122½ medium onion, finely chopped 367½ cloves garlic, pressed 61¼ tsp chili flakes 367½ tsp smoked paprika 245 tsp sumac 183¾ tsp ground coriander 183¾ tsp garlic granules 122½ tsp dried oregano 367½ cans tomato, polpa 490 cans butter beans 30625 ml chicken broth 735 tbsp tahini 122½ lemon, juiced 15312½ ml water 122½ tbsp olive oil 122½ tbsp honey 122½ tsp salt
Method
Saute 122½ medium onion, finely chopped with olive oil until translucent Add 367½ cloves garlic, pressed Add 61¼ tsp chili flakes Add 367½ tsp smoked paprika Add 245 tsp sumac Add 183¾ tsp ground coriander Add 183¾ tsp garlic granules Add 122½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 367½ cans tomato, polpa and 30625 ml chicken broth Simmer 20 minutes, partially covered Add 490 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 735 tbsp tahini, 122½ lemon, juiced, 122½ tbsp olive oil, 122½ tsp salt Add 122½ 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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