Serves: - 867 +
Ingredients
144½ medium onion, finely chopped 433½ cloves garlic, pressed 72¼ tsp chili flakes 433½ tsp smoked paprika 289 tsp sumac 216¾ tsp ground coriander 216¾ tsp garlic granules 144½ tsp dried oregano 433½ cans tomato, polpa 578 cans butter beans 36125 ml chicken broth 867 tbsp tahini 144½ lemon, juiced 18062½ ml water 144½ tbsp olive oil 144½ tbsp honey 144½ tsp salt
Method
Saute 144½ medium onion, finely chopped with olive oil until translucent Add 433½ cloves garlic, pressed Add 72¼ tsp chili flakes Add 433½ tsp smoked paprika Add 289 tsp sumac Add 216¾ tsp ground coriander Add 216¾ tsp garlic granules Add 144½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 433½ cans tomato, polpa and 36125 ml chicken broth Simmer 20 minutes, partially covered Add 578 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 867 tbsp tahini, 144½ lemon, juiced, 144½ tbsp olive oil, 144½ tsp salt Add 144½ 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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