Serves: - 813 +
Ingredients
135½ medium onion, finely chopped 406½ cloves garlic, pressed 67¾ tsp chili flakes 406½ tsp smoked paprika 271 tsp sumac 203¼ tsp ground coriander 203¼ tsp garlic granules 135½ tsp dried oregano 406½ cans tomato, polpa 542 cans butter beans 33875 ml chicken broth 813 tbsp tahini 135½ lemon, juiced 16937½ ml water 135½ tbsp olive oil 135½ tbsp honey 135½ tsp salt
Method
Saute 135½ medium onion, finely chopped with olive oil until translucent Add 406½ cloves garlic, pressed Add 67¾ tsp chili flakes Add 406½ tsp smoked paprika Add 271 tsp sumac Add 203¼ tsp ground coriander Add 203¼ tsp garlic granules Add 135½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 406½ cans tomato, polpa and 33875 ml chicken broth Simmer 20 minutes, partially covered Add 542 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 813 tbsp tahini, 135½ lemon, juiced, 135½ tbsp olive oil, 135½ tsp salt Add 135½ 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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