Serves: - 1014 +
Ingredients
169 medium onion, finely chopped 507 cloves garlic, pressed 84½ tsp chili flakes 507 tsp smoked paprika 338 tsp sumac 253½ tsp ground coriander 253½ tsp garlic granules 169 tsp dried oregano 507 cans tomato, polpa 676 cans butter beans 42250 ml chicken broth 1014 tbsp tahini 169 lemon, juiced 21125 ml water 169 tbsp olive oil 169 tbsp honey 169 tsp salt
Method
Saute 169 medium onion, finely chopped with olive oil until translucent Add 507 cloves garlic, pressed Add 84½ tsp chili flakes Add 507 tsp smoked paprika Add 338 tsp sumac Add 253½ tsp ground coriander Add 253½ tsp garlic granules Add 169 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 507 cans tomato, polpa and 42250 ml chicken broth Simmer 20 minutes, partially covered Add 676 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1014 tbsp tahini, 169 lemon, juiced, 169 tbsp olive oil, 169 tsp salt Add 169 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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