Serves: - 939 +
Ingredients
156½ medium onion, finely chopped 469½ cloves garlic, pressed 78¼ tsp chili flakes 469½ tsp smoked paprika 313 tsp sumac 234¾ tsp ground coriander 234¾ tsp garlic granules 156½ tsp dried oregano 469½ cans tomato, polpa 626 cans butter beans 39125 ml chicken broth 939 tbsp tahini 156½ lemon, juiced 19562½ ml water 156½ tbsp olive oil 156½ tbsp honey 156½ tsp salt
Method
Saute 156½ medium onion, finely chopped with olive oil until translucent Add 469½ cloves garlic, pressed Add 78¼ tsp chili flakes Add 469½ tsp smoked paprika Add 313 tsp sumac Add 234¾ tsp ground coriander Add 234¾ tsp garlic granules Add 156½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 469½ cans tomato, polpa and 39125 ml chicken broth Simmer 20 minutes, partially covered Add 626 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 939 tbsp tahini, 156½ lemon, juiced, 156½ tbsp olive oil, 156½ tsp salt Add 156½ 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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