Serves: - 987 +
Ingredients
164½ medium onion, finely chopped 493½ cloves garlic, pressed 82¼ tsp chili flakes 493½ tsp smoked paprika 329 tsp sumac 246¾ tsp ground coriander 246¾ tsp garlic granules 164½ tsp dried oregano 493½ cans tomato, polpa 658 cans butter beans 41125 ml chicken broth 987 tbsp tahini 164½ lemon, juiced 20562½ ml water 164½ tbsp olive oil 164½ tbsp honey 164½ tsp salt
Method
Saute 164½ medium onion, finely chopped with olive oil until translucent Add 493½ cloves garlic, pressed Add 82¼ tsp chili flakes Add 493½ tsp smoked paprika Add 329 tsp sumac Add 246¾ tsp ground coriander Add 246¾ tsp garlic granules Add 164½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 493½ cans tomato, polpa and 41125 ml chicken broth Simmer 20 minutes, partially covered Add 658 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 987 tbsp tahini, 164½ lemon, juiced, 164½ tbsp olive oil, 164½ tsp salt Add 164½ 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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