Serves: - 873 +
Ingredients
145½ medium onion, finely chopped 436½ cloves garlic, pressed 72¾ tsp chili flakes 436½ tsp smoked paprika 291 tsp sumac 218¼ tsp ground coriander 218¼ tsp garlic granules 145½ tsp dried oregano 436½ cans tomato, polpa 582 cans butter beans 36375 ml chicken broth 873 tbsp tahini 145½ lemon, juiced 18187½ ml water 145½ tbsp olive oil 145½ tbsp honey 145½ tsp salt
Method
Saute 145½ medium onion, finely chopped with olive oil until translucent Add 436½ cloves garlic, pressed Add 72¾ tsp chili flakes Add 436½ tsp smoked paprika Add 291 tsp sumac Add 218¼ tsp ground coriander Add 218¼ tsp garlic granules Add 145½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 436½ cans tomato, polpa and 36375 ml chicken broth Simmer 20 minutes, partially covered Add 582 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 873 tbsp tahini, 145½ lemon, juiced, 145½ tbsp olive oil, 145½ tsp salt Add 145½ 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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