Serves: - 909 +
Ingredients
151½ medium onion, finely chopped 454½ cloves garlic, pressed 75¾ tsp chili flakes 454½ tsp smoked paprika 303 tsp sumac 227¼ tsp ground coriander 227¼ tsp garlic granules 151½ tsp dried oregano 454½ cans tomato, polpa 606 cans butter beans 37875 ml chicken broth 909 tbsp tahini 151½ lemon, juiced 18937½ ml water 151½ tbsp olive oil 151½ tbsp honey 151½ tsp salt
Method
Saute 151½ medium onion, finely chopped with olive oil until translucent Add 454½ cloves garlic, pressed Add 75¾ tsp chili flakes Add 454½ tsp smoked paprika Add 303 tsp sumac Add 227¼ tsp ground coriander Add 227¼ tsp garlic granules Add 151½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 454½ cans tomato, polpa and 37875 ml chicken broth Simmer 20 minutes, partially covered Add 606 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 909 tbsp tahini, 151½ lemon, juiced, 151½ tbsp olive oil, 151½ tsp salt Add 151½ 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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