Serves: - 783 +
Ingredients
130½ medium onion, finely chopped 391½ cloves garlic, pressed 65¼ tsp chili flakes 391½ tsp smoked paprika 261 tsp sumac 195¾ tsp ground coriander 195¾ tsp garlic granules 130½ tsp dried oregano 391½ cans tomato, polpa 522 cans butter beans 32625 ml chicken broth 783 tbsp tahini 130½ lemon, juiced 16312½ ml water 130½ tbsp olive oil 130½ tbsp honey 130½ tsp salt
Method
Saute 130½ medium onion, finely chopped with olive oil until translucent Add 391½ cloves garlic, pressed Add 65¼ tsp chili flakes Add 391½ tsp smoked paprika Add 261 tsp sumac Add 195¾ tsp ground coriander Add 195¾ tsp garlic granules Add 130½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 391½ cans tomato, polpa and 32625 ml chicken broth Simmer 20 minutes, partially covered Add 522 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 783 tbsp tahini, 130½ lemon, juiced, 130½ tbsp olive oil, 130½ tsp salt Add 130½ 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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