Serves: - 921 +
Ingredients
153½ medium onion, finely chopped 460½ cloves garlic, pressed 76¾ tsp chili flakes 460½ tsp smoked paprika 307 tsp sumac 230¼ tsp ground coriander 230¼ tsp garlic granules 153½ tsp dried oregano 460½ cans tomato, polpa 614 cans butter beans 38375 ml chicken broth 921 tbsp tahini 153½ lemon, juiced 19187½ ml water 153½ tbsp olive oil 153½ tbsp honey 153½ tsp salt
Method
Saute 153½ medium onion, finely chopped with olive oil until translucent Add 460½ cloves garlic, pressed Add 76¾ tsp chili flakes Add 460½ tsp smoked paprika Add 307 tsp sumac Add 230¼ tsp ground coriander Add 230¼ tsp garlic granules Add 153½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 460½ cans tomato, polpa and 38375 ml chicken broth Simmer 20 minutes, partially covered Add 614 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 921 tbsp tahini, 153½ lemon, juiced, 153½ tbsp olive oil, 153½ tsp salt Add 153½ 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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