Serves: - 915 +
Ingredients
152½ medium onion, finely chopped 457½ cloves garlic, pressed 76¼ tsp chili flakes 457½ tsp smoked paprika 305 tsp sumac 228¾ tsp ground coriander 228¾ tsp garlic granules 152½ tsp dried oregano 457½ cans tomato, polpa 610 cans butter beans 38125 ml chicken broth 915 tbsp tahini 152½ lemon, juiced 19062½ ml water 152½ tbsp olive oil 152½ tbsp honey 152½ tsp salt
Method
Saute 152½ medium onion, finely chopped with olive oil until translucent Add 457½ cloves garlic, pressed Add 76¼ tsp chili flakes Add 457½ tsp smoked paprika Add 305 tsp sumac Add 228¾ tsp ground coriander Add 228¾ tsp garlic granules Add 152½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 457½ cans tomato, polpa and 38125 ml chicken broth Simmer 20 minutes, partially covered Add 610 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 915 tbsp tahini, 152½ lemon, juiced, 152½ tbsp olive oil, 152½ tsp salt Add 152½ 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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