Serves: - 891 +
Ingredients
148½ medium onion, finely chopped 445½ cloves garlic, pressed 74¼ tsp chili flakes 445½ tsp smoked paprika 297 tsp sumac 222¾ tsp ground coriander 222¾ tsp garlic granules 148½ tsp dried oregano 445½ cans tomato, polpa 594 cans butter beans 37125 ml chicken broth 891 tbsp tahini 148½ lemon, juiced 18562½ ml water 148½ tbsp olive oil 148½ tbsp honey 148½ tsp salt
Method
Saute 148½ medium onion, finely chopped with olive oil until translucent Add 445½ cloves garlic, pressed Add 74¼ tsp chili flakes Add 445½ tsp smoked paprika Add 297 tsp sumac Add 222¾ tsp ground coriander Add 222¾ tsp garlic granules Add 148½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 445½ cans tomato, polpa and 37125 ml chicken broth Simmer 20 minutes, partially covered Add 594 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 891 tbsp tahini, 148½ lemon, juiced, 148½ tbsp olive oil, 148½ tsp salt Add 148½ 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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