Serves: - 927 +
Ingredients
154½ medium onion, finely chopped 463½ cloves garlic, pressed 77¼ tsp chili flakes 463½ tsp smoked paprika 309 tsp sumac 231¾ tsp ground coriander 231¾ tsp garlic granules 154½ tsp dried oregano 463½ cans tomato, polpa 618 cans butter beans 38625 ml chicken broth 927 tbsp tahini 154½ lemon, juiced 19312½ ml water 154½ tbsp olive oil 154½ tbsp honey 154½ tsp salt
Method
Saute 154½ medium onion, finely chopped with olive oil until translucent Add 463½ cloves garlic, pressed Add 77¼ tsp chili flakes Add 463½ tsp smoked paprika Add 309 tsp sumac Add 231¾ tsp ground coriander Add 231¾ tsp garlic granules Add 154½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 463½ cans tomato, polpa and 38625 ml chicken broth Simmer 20 minutes, partially covered Add 618 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 927 tbsp tahini, 154½ lemon, juiced, 154½ tbsp olive oil, 154½ tsp salt Add 154½ 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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