Serves: - 807 +
Ingredients
134½ medium onion, finely chopped 403½ cloves garlic, pressed 67¼ tsp chili flakes 403½ tsp smoked paprika 269 tsp sumac 201¾ tsp ground coriander 201¾ tsp garlic granules 134½ tsp dried oregano 403½ cans tomato, polpa 538 cans butter beans 33625 ml chicken broth 807 tbsp tahini 134½ lemon, juiced 16812½ ml water 134½ tbsp olive oil 134½ tbsp honey 134½ tsp salt
Method
Saute 134½ medium onion, finely chopped with olive oil until translucent Add 403½ cloves garlic, pressed Add 67¼ tsp chili flakes Add 403½ tsp smoked paprika Add 269 tsp sumac Add 201¾ tsp ground coriander Add 201¾ tsp garlic granules Add 134½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 403½ cans tomato, polpa and 33625 ml chicken broth Simmer 20 minutes, partially covered Add 538 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 807 tbsp tahini, 134½ lemon, juiced, 134½ tbsp olive oil, 134½ tsp salt Add 134½ 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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