Serves: - 945 +
Ingredients
157½ medium onion, finely chopped 472½ cloves garlic, pressed 78¾ tsp chili flakes 472½ tsp smoked paprika 315 tsp sumac 236¼ tsp ground coriander 236¼ tsp garlic granules 157½ tsp dried oregano 472½ cans tomato, polpa 630 cans butter beans 39375 ml chicken broth 945 tbsp tahini 157½ lemon, juiced 19687½ ml water 157½ tbsp olive oil 157½ tbsp honey 157½ tsp salt
Method
Saute 157½ medium onion, finely chopped with olive oil until translucent Add 472½ cloves garlic, pressed Add 78¾ tsp chili flakes Add 472½ tsp smoked paprika Add 315 tsp sumac Add 236¼ tsp ground coriander Add 236¼ tsp garlic granules Add 157½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 472½ cans tomato, polpa and 39375 ml chicken broth Simmer 20 minutes, partially covered Add 630 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 945 tbsp tahini, 157½ lemon, juiced, 157½ tbsp olive oil, 157½ tsp salt Add 157½ 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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