Serves: - 843 +
Ingredients
140½ medium onion, finely chopped 421½ cloves garlic, pressed 70¼ tsp chili flakes 421½ tsp smoked paprika 281 tsp sumac 210¾ tsp ground coriander 210¾ tsp garlic granules 140½ tsp dried oregano 421½ cans tomato, polpa 562 cans butter beans 35125 ml chicken broth 843 tbsp tahini 140½ lemon, juiced 17562½ ml water 140½ tbsp olive oil 140½ tbsp honey 140½ tsp salt
Method
Saute 140½ medium onion, finely chopped with olive oil until translucent Add 421½ cloves garlic, pressed Add 70¼ tsp chili flakes Add 421½ tsp smoked paprika Add 281 tsp sumac Add 210¾ tsp ground coriander Add 210¾ tsp garlic granules Add 140½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 421½ cans tomato, polpa and 35125 ml chicken broth Simmer 20 minutes, partially covered Add 562 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 843 tbsp tahini, 140½ lemon, juiced, 140½ tbsp olive oil, 140½ tsp salt Add 140½ 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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