Serves: - 825 +
Ingredients
137½ medium onion, finely chopped 412½ cloves garlic, pressed 68¾ tsp chili flakes 412½ tsp smoked paprika 275 tsp sumac 206¼ tsp ground coriander 206¼ tsp garlic granules 137½ tsp dried oregano 412½ cans tomato, polpa 550 cans butter beans 34375 ml chicken broth 825 tbsp tahini 137½ lemon, juiced 17187½ ml water 137½ tbsp olive oil 137½ tbsp honey 137½ tsp salt
Method
Saute 137½ medium onion, finely chopped with olive oil until translucent Add 412½ cloves garlic, pressed Add 68¾ tsp chili flakes Add 412½ tsp smoked paprika Add 275 tsp sumac Add 206¼ tsp ground coriander Add 206¼ tsp garlic granules Add 137½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 412½ cans tomato, polpa and 34375 ml chicken broth Simmer 20 minutes, partially covered Add 550 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 825 tbsp tahini, 137½ lemon, juiced, 137½ tbsp olive oil, 137½ tsp salt Add 137½ 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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