Serves: - 897 +
Ingredients
149½ medium onion, finely chopped 448½ cloves garlic, pressed 74¾ tsp chili flakes 448½ tsp smoked paprika 299 tsp sumac 224¼ tsp ground coriander 224¼ tsp garlic granules 149½ tsp dried oregano 448½ cans tomato, polpa 598 cans butter beans 37375 ml chicken broth 897 tbsp tahini 149½ lemon, juiced 18687½ ml water 149½ tbsp olive oil 149½ tbsp honey 149½ tsp salt
Method
Saute 149½ medium onion, finely chopped with olive oil until translucent Add 448½ cloves garlic, pressed Add 74¾ tsp chili flakes Add 448½ tsp smoked paprika Add 299 tsp sumac Add 224¼ tsp ground coriander Add 224¼ tsp garlic granules Add 149½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 448½ cans tomato, polpa and 37375 ml chicken broth Simmer 20 minutes, partially covered Add 598 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 897 tbsp tahini, 149½ lemon, juiced, 149½ tbsp olive oil, 149½ tsp salt Add 149½ 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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