Serves: - 819 +
Ingredients
136½ medium onion, finely chopped 409½ cloves garlic, pressed 68¼ tsp chili flakes 409½ tsp smoked paprika 273 tsp sumac 204¾ tsp ground coriander 204¾ tsp garlic granules 136½ tsp dried oregano 409½ cans tomato, polpa 546 cans butter beans 34125 ml chicken broth 819 tbsp tahini 136½ lemon, juiced 17062½ ml water 136½ tbsp olive oil 136½ tbsp honey 136½ tsp salt
Method
Saute 136½ medium onion, finely chopped with olive oil until translucent Add 409½ cloves garlic, pressed Add 68¼ tsp chili flakes Add 409½ tsp smoked paprika Add 273 tsp sumac Add 204¾ tsp ground coriander Add 204¾ tsp garlic granules Add 136½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 409½ cans tomato, polpa and 34125 ml chicken broth Simmer 20 minutes, partially covered Add 546 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 819 tbsp tahini, 136½ lemon, juiced, 136½ tbsp olive oil, 136½ tsp salt Add 136½ 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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