Serves: - 933 +
Ingredients
155½ medium onion, finely chopped 466½ cloves garlic, pressed 77¾ tsp chili flakes 466½ tsp smoked paprika 311 tsp sumac 233¼ tsp ground coriander 233¼ tsp garlic granules 155½ tsp dried oregano 466½ cans tomato, polpa 622 cans butter beans 38875 ml chicken broth 933 tbsp tahini 155½ lemon, juiced 19437½ ml water 155½ tbsp olive oil 155½ tbsp honey 155½ tsp salt
Method
Saute 155½ medium onion, finely chopped with olive oil until translucent Add 466½ cloves garlic, pressed Add 77¾ tsp chili flakes Add 466½ tsp smoked paprika Add 311 tsp sumac Add 233¼ tsp ground coriander Add 233¼ tsp garlic granules Add 155½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 466½ cans tomato, polpa and 38875 ml chicken broth Simmer 20 minutes, partially covered Add 622 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 933 tbsp tahini, 155½ lemon, juiced, 155½ tbsp olive oil, 155½ tsp salt Add 155½ 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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