Serves: - 963 +
Ingredients
160½ medium onion, finely chopped 481½ cloves garlic, pressed 80¼ tsp chili flakes 481½ tsp smoked paprika 321 tsp sumac 240¾ tsp ground coriander 240¾ tsp garlic granules 160½ tsp dried oregano 481½ cans tomato, polpa 642 cans butter beans 40125 ml chicken broth 963 tbsp tahini 160½ lemon, juiced 20062½ ml water 160½ tbsp olive oil 160½ tbsp honey 160½ tsp salt
Method
Saute 160½ medium onion, finely chopped with olive oil until translucent Add 481½ cloves garlic, pressed Add 80¼ tsp chili flakes Add 481½ tsp smoked paprika Add 321 tsp sumac Add 240¾ tsp ground coriander Add 240¾ tsp garlic granules Add 160½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 481½ cans tomato, polpa and 40125 ml chicken broth Simmer 20 minutes, partially covered Add 642 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 963 tbsp tahini, 160½ lemon, juiced, 160½ tbsp olive oil, 160½ tsp salt Add 160½ 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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