Serves: - 957 +
Ingredients
159½ medium onion, finely chopped 478½ cloves garlic, pressed 79¾ tsp chili flakes 478½ tsp smoked paprika 319 tsp sumac 239¼ tsp ground coriander 239¼ tsp garlic granules 159½ tsp dried oregano 478½ cans tomato, polpa 638 cans butter beans 39875 ml chicken broth 957 tbsp tahini 159½ lemon, juiced 19937½ ml water 159½ tbsp olive oil 159½ tbsp honey 159½ tsp salt
Method
Saute 159½ medium onion, finely chopped with olive oil until translucent Add 478½ cloves garlic, pressed Add 79¾ tsp chili flakes Add 478½ tsp smoked paprika Add 319 tsp sumac Add 239¼ tsp ground coriander Add 239¼ tsp garlic granules Add 159½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 478½ cans tomato, polpa and 39875 ml chicken broth Simmer 20 minutes, partially covered Add 638 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 957 tbsp tahini, 159½ lemon, juiced, 159½ tbsp olive oil, 159½ tsp salt Add 159½ 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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