Serves: - 837 +
Ingredients
139½ medium onion, finely chopped 418½ cloves garlic, pressed 69¾ tsp chili flakes 418½ tsp smoked paprika 279 tsp sumac 209¼ tsp ground coriander 209¼ tsp garlic granules 139½ tsp dried oregano 418½ cans tomato, polpa 558 cans butter beans 34875 ml chicken broth 837 tbsp tahini 139½ lemon, juiced 17437½ ml water 139½ tbsp olive oil 139½ tbsp honey 139½ tsp salt
Method
Saute 139½ medium onion, finely chopped with olive oil until translucent Add 418½ cloves garlic, pressed Add 69¾ tsp chili flakes Add 418½ tsp smoked paprika Add 279 tsp sumac Add 209¼ tsp ground coriander Add 209¼ tsp garlic granules Add 139½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 418½ cans tomato, polpa and 34875 ml chicken broth Simmer 20 minutes, partially covered Add 558 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 837 tbsp tahini, 139½ lemon, juiced, 139½ tbsp olive oil, 139½ tsp salt Add 139½ 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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