Serves: - 849 +
Ingredients
141½ medium onion, finely chopped 424½ cloves garlic, pressed 70¾ tsp chili flakes 424½ tsp smoked paprika 283 tsp sumac 212¼ tsp ground coriander 212¼ tsp garlic granules 141½ tsp dried oregano 424½ cans tomato, polpa 566 cans butter beans 35375 ml chicken broth 849 tbsp tahini 141½ lemon, juiced 17687½ ml water 141½ tbsp olive oil 141½ tbsp honey 141½ tsp salt
Method
Saute 141½ medium onion, finely chopped with olive oil until translucent Add 424½ cloves garlic, pressed Add 70¾ tsp chili flakes Add 424½ tsp smoked paprika Add 283 tsp sumac Add 212¼ tsp ground coriander Add 212¼ tsp garlic granules Add 141½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 424½ cans tomato, polpa and 35375 ml chicken broth Simmer 20 minutes, partially covered Add 566 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 849 tbsp tahini, 141½ lemon, juiced, 141½ tbsp olive oil, 141½ tsp salt Add 141½ 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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