Serves: - 765 +
Ingredients
127½ medium onion, finely chopped 382½ cloves garlic, pressed 63¾ tsp chili flakes 382½ tsp smoked paprika 255 tsp sumac 191¼ tsp ground coriander 191¼ tsp garlic granules 127½ tsp dried oregano 382½ cans tomato, polpa 510 cans butter beans 31875 ml chicken broth 765 tbsp tahini 127½ lemon, juiced 15937½ ml water 127½ tbsp olive oil 127½ tbsp honey 127½ tsp salt
Method
Saute 127½ medium onion, finely chopped with olive oil until translucent Add 382½ cloves garlic, pressed Add 63¾ tsp chili flakes Add 382½ tsp smoked paprika Add 255 tsp sumac Add 191¼ tsp ground coriander Add 191¼ tsp garlic granules Add 127½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 382½ cans tomato, polpa and 31875 ml chicken broth Simmer 20 minutes, partially covered Add 510 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 765 tbsp tahini, 127½ lemon, juiced, 127½ tbsp olive oil, 127½ tsp salt Add 127½ 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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