Serves: - 993 +
Ingredients
165½ medium onion, finely chopped 496½ cloves garlic, pressed 82¾ tsp chili flakes 496½ tsp smoked paprika 331 tsp sumac 248¼ tsp ground coriander 248¼ tsp garlic granules 165½ tsp dried oregano 496½ cans tomato, polpa 662 cans butter beans 41375 ml chicken broth 993 tbsp tahini 165½ lemon, juiced 20687½ ml water 165½ tbsp olive oil 165½ tbsp honey 165½ tsp salt
Method
Saute 165½ medium onion, finely chopped with olive oil until translucent Add 496½ cloves garlic, pressed Add 82¾ tsp chili flakes Add 496½ tsp smoked paprika Add 331 tsp sumac Add 248¼ tsp ground coriander Add 248¼ tsp garlic granules Add 165½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 496½ cans tomato, polpa and 41375 ml chicken broth Simmer 20 minutes, partially covered Add 662 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 993 tbsp tahini, 165½ lemon, juiced, 165½ tbsp olive oil, 165½ tsp salt Add 165½ 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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