Serves: - 801 +
Ingredients
133½ medium onion, finely chopped 400½ cloves garlic, pressed 66¾ tsp chili flakes 400½ tsp smoked paprika 267 tsp sumac 200¼ tsp ground coriander 200¼ tsp garlic granules 133½ tsp dried oregano 400½ cans tomato, polpa 534 cans butter beans 33375 ml chicken broth 801 tbsp tahini 133½ lemon, juiced 16687½ ml water 133½ tbsp olive oil 133½ tbsp honey 133½ tsp salt
Method
Saute 133½ medium onion, finely chopped with olive oil until translucent Add 400½ cloves garlic, pressed Add 66¾ tsp chili flakes Add 400½ tsp smoked paprika Add 267 tsp sumac Add 200¼ tsp ground coriander Add 200¼ tsp garlic granules Add 133½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 400½ cans tomato, polpa and 33375 ml chicken broth Simmer 20 minutes, partially covered Add 534 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 801 tbsp tahini, 133½ lemon, juiced, 133½ tbsp olive oil, 133½ tsp salt Add 133½ 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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