Serves: - 969 +
Ingredients
161½ medium onion, finely chopped 484½ cloves garlic, pressed 80¾ tsp chili flakes 484½ tsp smoked paprika 323 tsp sumac 242¼ tsp ground coriander 242¼ tsp garlic granules 161½ tsp dried oregano 484½ cans tomato, polpa 646 cans butter beans 40375 ml chicken broth 969 tbsp tahini 161½ lemon, juiced 20187½ ml water 161½ tbsp olive oil 161½ tbsp honey 161½ tsp salt
Method
Saute 161½ medium onion, finely chopped with olive oil until translucent Add 484½ cloves garlic, pressed Add 80¾ tsp chili flakes Add 484½ tsp smoked paprika Add 323 tsp sumac Add 242¼ tsp ground coriander Add 242¼ tsp garlic granules Add 161½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 484½ cans tomato, polpa and 40375 ml chicken broth Simmer 20 minutes, partially covered Add 646 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 969 tbsp tahini, 161½ lemon, juiced, 161½ tbsp olive oil, 161½ tsp salt Add 161½ 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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