Serves: - 747 +
Ingredients
124½ medium onion, finely chopped 373½ cloves garlic, pressed 62¼ tsp chili flakes 373½ tsp smoked paprika 249 tsp sumac 186¾ tsp ground coriander 186¾ tsp garlic granules 124½ tsp dried oregano 373½ cans tomato, polpa 498 cans butter beans 31125 ml chicken broth 747 tbsp tahini 124½ lemon, juiced 15562½ ml water 124½ tbsp olive oil 124½ tbsp honey 124½ tsp salt
Method
Saute 124½ medium onion, finely chopped with olive oil until translucent Add 373½ cloves garlic, pressed Add 62¼ tsp chili flakes Add 373½ tsp smoked paprika Add 249 tsp sumac Add 186¾ tsp ground coriander Add 186¾ tsp garlic granules Add 124½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 373½ cans tomato, polpa and 31125 ml chicken broth Simmer 20 minutes, partially covered Add 498 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 747 tbsp tahini, 124½ lemon, juiced, 124½ tbsp olive oil, 124½ tsp salt Add 124½ 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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