Serves: - 777 +
Ingredients
129½ medium onion, finely chopped 388½ cloves garlic, pressed 64¾ tsp chili flakes 388½ tsp smoked paprika 259 tsp sumac 194¼ tsp ground coriander 194¼ tsp garlic granules 129½ tsp dried oregano 388½ cans tomato, polpa 518 cans butter beans 32375 ml chicken broth 777 tbsp tahini 129½ lemon, juiced 16187½ ml water 129½ tbsp olive oil 129½ tbsp honey 129½ tsp salt
Method
Saute 129½ medium onion, finely chopped with olive oil until translucent Add 388½ cloves garlic, pressed Add 64¾ tsp chili flakes Add 388½ tsp smoked paprika Add 259 tsp sumac Add 194¼ tsp ground coriander Add 194¼ tsp garlic granules Add 129½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 388½ cans tomato, polpa and 32375 ml chicken broth Simmer 20 minutes, partially covered Add 518 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 777 tbsp tahini, 129½ lemon, juiced, 129½ tbsp olive oil, 129½ tsp salt Add 129½ 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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