Serves: - 879 +
Ingredients
146½ medium onion, finely chopped 439½ cloves garlic, pressed 73¼ tsp chili flakes 439½ tsp smoked paprika 293 tsp sumac 219¾ tsp ground coriander 219¾ tsp garlic granules 146½ tsp dried oregano 439½ cans tomato, polpa 586 cans butter beans 36625 ml chicken broth 879 tbsp tahini 146½ lemon, juiced 18312½ ml water 146½ tbsp olive oil 146½ tbsp honey 146½ tsp salt
Method
Saute 146½ medium onion, finely chopped with olive oil until translucent Add 439½ cloves garlic, pressed Add 73¼ tsp chili flakes Add 439½ tsp smoked paprika Add 293 tsp sumac Add 219¾ tsp ground coriander Add 219¾ tsp garlic granules Add 146½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 439½ cans tomato, polpa and 36625 ml chicken broth Simmer 20 minutes, partially covered Add 586 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 879 tbsp tahini, 146½ lemon, juiced, 146½ tbsp olive oil, 146½ tsp salt Add 146½ 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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