Serves: - 981 +
Ingredients
163½ medium onion, finely chopped 490½ cloves garlic, pressed 81¾ tsp chili flakes 490½ tsp smoked paprika 327 tsp sumac 245¼ tsp ground coriander 245¼ tsp garlic granules 163½ tsp dried oregano 490½ cans tomato, polpa 654 cans butter beans 40875 ml chicken broth 981 tbsp tahini 163½ lemon, juiced 20437½ ml water 163½ tbsp olive oil 163½ tbsp honey 163½ tsp salt
Method
Saute 163½ medium onion, finely chopped with olive oil until translucent Add 490½ cloves garlic, pressed Add 81¾ tsp chili flakes Add 490½ tsp smoked paprika Add 327 tsp sumac Add 245¼ tsp ground coriander Add 245¼ tsp garlic granules Add 163½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 490½ cans tomato, polpa and 40875 ml chicken broth Simmer 20 minutes, partially covered Add 654 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 981 tbsp tahini, 163½ lemon, juiced, 163½ tbsp olive oil, 163½ tsp salt Add 163½ 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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