Serves: - 885 +
Ingredients
147½ medium onion, finely chopped 442½ cloves garlic, pressed 73¾ tsp chili flakes 442½ tsp smoked paprika 295 tsp sumac 221¼ tsp ground coriander 221¼ tsp garlic granules 147½ tsp dried oregano 442½ cans tomato, polpa 590 cans butter beans 36875 ml chicken broth 885 tbsp tahini 147½ lemon, juiced 18437½ ml water 147½ tbsp olive oil 147½ tbsp honey 147½ tsp salt
Method
Saute 147½ medium onion, finely chopped with olive oil until translucent Add 442½ cloves garlic, pressed Add 73¾ tsp chili flakes Add 442½ tsp smoked paprika Add 295 tsp sumac Add 221¼ tsp ground coriander Add 221¼ tsp garlic granules Add 147½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 442½ cans tomato, polpa and 36875 ml chicken broth Simmer 20 minutes, partially covered Add 590 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 885 tbsp tahini, 147½ lemon, juiced, 147½ tbsp olive oil, 147½ tsp salt Add 147½ 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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