Serves: - 861 +
Ingredients
143½ medium onion, finely chopped 430½ cloves garlic, pressed 71¾ tsp chili flakes 430½ tsp smoked paprika 287 tsp sumac 215¼ tsp ground coriander 215¼ tsp garlic granules 143½ tsp dried oregano 430½ cans tomato, polpa 574 cans butter beans 35875 ml chicken broth 861 tbsp tahini 143½ lemon, juiced 17937½ ml water 143½ tbsp olive oil 143½ tbsp honey 143½ tsp salt
Method
Saute 143½ medium onion, finely chopped with olive oil until translucent Add 430½ cloves garlic, pressed Add 71¾ tsp chili flakes Add 430½ tsp smoked paprika Add 287 tsp sumac Add 215¼ tsp ground coriander Add 215¼ tsp garlic granules Add 143½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 430½ cans tomato, polpa and 35875 ml chicken broth Simmer 20 minutes, partially covered Add 574 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 861 tbsp tahini, 143½ lemon, juiced, 143½ tbsp olive oil, 143½ tsp salt Add 143½ 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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