Serves: - 753 +
Ingredients
125½ medium onion, finely chopped 376½ cloves garlic, pressed 62¾ tsp chili flakes 376½ tsp smoked paprika 251 tsp sumac 188¼ tsp ground coriander 188¼ tsp garlic granules 125½ tsp dried oregano 376½ cans tomato, polpa 502 cans butter beans 31375 ml chicken broth 753 tbsp tahini 125½ lemon, juiced 15687½ ml water 125½ tbsp olive oil 125½ tbsp honey 125½ tsp salt
Method
Saute 125½ medium onion, finely chopped with olive oil until translucent Add 376½ cloves garlic, pressed Add 62¾ tsp chili flakes Add 376½ tsp smoked paprika Add 251 tsp sumac Add 188¼ tsp ground coriander Add 188¼ tsp garlic granules Add 125½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 376½ cans tomato, polpa and 31375 ml chicken broth Simmer 20 minutes, partially covered Add 502 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 753 tbsp tahini, 125½ lemon, juiced, 125½ tbsp olive oil, 125½ tsp salt Add 125½ 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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