Serves: - 951 +
Ingredients
158½ medium onion, finely chopped 475½ cloves garlic, pressed 79¼ tsp chili flakes 475½ tsp smoked paprika 317 tsp sumac 237¾ tsp ground coriander 237¾ tsp garlic granules 158½ tsp dried oregano 475½ cans tomato, polpa 634 cans butter beans 39625 ml chicken broth 951 tbsp tahini 158½ lemon, juiced 19812½ ml water 158½ tbsp olive oil 158½ tbsp honey 158½ tsp salt
Method
Saute 158½ medium onion, finely chopped with olive oil until translucent Add 475½ cloves garlic, pressed Add 79¼ tsp chili flakes Add 475½ tsp smoked paprika Add 317 tsp sumac Add 237¾ tsp ground coriander Add 237¾ tsp garlic granules Add 158½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 475½ cans tomato, polpa and 39625 ml chicken broth Simmer 20 minutes, partially covered Add 634 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 951 tbsp tahini, 158½ lemon, juiced, 158½ tbsp olive oil, 158½ tsp salt Add 158½ 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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