Serves: - 795 +
Ingredients
132½ medium onion, finely chopped 397½ cloves garlic, pressed 66¼ tsp chili flakes 397½ tsp smoked paprika 265 tsp sumac 198¾ tsp ground coriander 198¾ tsp garlic granules 132½ tsp dried oregano 397½ cans tomato, polpa 530 cans butter beans 33125 ml chicken broth 795 tbsp tahini 132½ lemon, juiced 16562½ ml water 132½ tbsp olive oil 132½ tbsp honey 132½ tsp salt
Method
Saute 132½ medium onion, finely chopped with olive oil until translucent Add 397½ cloves garlic, pressed Add 66¼ tsp chili flakes Add 397½ tsp smoked paprika Add 265 tsp sumac Add 198¾ tsp ground coriander Add 198¾ tsp garlic granules Add 132½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 397½ cans tomato, polpa and 33125 ml chicken broth Simmer 20 minutes, partially covered Add 530 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 795 tbsp tahini, 132½ lemon, juiced, 132½ tbsp olive oil, 132½ tsp salt Add 132½ 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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