Serves: - 771 +
Ingredients
128½ medium onion, finely chopped 385½ cloves garlic, pressed 64¼ tsp chili flakes 385½ tsp smoked paprika 257 tsp sumac 192¾ tsp ground coriander 192¾ tsp garlic granules 128½ tsp dried oregano 385½ cans tomato, polpa 514 cans butter beans 32125 ml chicken broth 771 tbsp tahini 128½ lemon, juiced 16062½ ml water 128½ tbsp olive oil 128½ tbsp honey 128½ tsp salt
Method
Saute 128½ medium onion, finely chopped with olive oil until translucent Add 385½ cloves garlic, pressed Add 64¼ tsp chili flakes Add 385½ tsp smoked paprika Add 257 tsp sumac Add 192¾ tsp ground coriander Add 192¾ tsp garlic granules Add 128½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 385½ cans tomato, polpa and 32125 ml chicken broth Simmer 20 minutes, partially covered Add 514 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 771 tbsp tahini, 128½ lemon, juiced, 128½ tbsp olive oil, 128½ tsp salt Add 128½ 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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