Serves: - 789 +
Ingredients
131½ medium onion, finely chopped 394½ cloves garlic, pressed 65¾ tsp chili flakes 394½ tsp smoked paprika 263 tsp sumac 197¼ tsp ground coriander 197¼ tsp garlic granules 131½ tsp dried oregano 394½ cans tomato, polpa 526 cans butter beans 32875 ml chicken broth 789 tbsp tahini 131½ lemon, juiced 16437½ ml water 131½ tbsp olive oil 131½ tbsp honey 131½ tsp salt
Method
Saute 131½ medium onion, finely chopped with olive oil until translucent Add 394½ cloves garlic, pressed Add 65¾ tsp chili flakes Add 394½ tsp smoked paprika Add 263 tsp sumac Add 197¼ tsp ground coriander Add 197¼ tsp garlic granules Add 131½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 394½ cans tomato, polpa and 32875 ml chicken broth Simmer 20 minutes, partially covered Add 526 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 789 tbsp tahini, 131½ lemon, juiced, 131½ tbsp olive oil, 131½ tsp salt Add 131½ 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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