Serves: - 741 +
Ingredients
123½ medium onion, finely chopped 370½ cloves garlic, pressed 61¾ tsp chili flakes 370½ tsp smoked paprika 247 tsp sumac 185¼ tsp ground coriander 185¼ tsp garlic granules 123½ tsp dried oregano 370½ cans tomato, polpa 494 cans butter beans 30875 ml chicken broth 741 tbsp tahini 123½ lemon, juiced 15437½ ml water 123½ tbsp olive oil 123½ tbsp honey 123½ tsp salt
Method
Saute 123½ medium onion, finely chopped with olive oil until translucent Add 370½ cloves garlic, pressed Add 61¾ tsp chili flakes Add 370½ tsp smoked paprika Add 247 tsp sumac Add 185¼ tsp ground coriander Add 185¼ tsp garlic granules Add 123½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 370½ cans tomato, polpa and 30875 ml chicken broth Simmer 20 minutes, partially covered Add 494 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 741 tbsp tahini, 123½ lemon, juiced, 123½ tbsp olive oil, 123½ tsp salt Add 123½ 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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