Serves: - 1026 +
Ingredients
171 medium onion, finely chopped 513 cloves garlic, pressed 85½ tsp chili flakes 513 tsp smoked paprika 342 tsp sumac 256½ tsp ground coriander 256½ tsp garlic granules 171 tsp dried oregano 513 cans tomato, polpa 684 cans butter beans 42750 ml chicken broth 1026 tbsp tahini 171 lemon, juiced 21375 ml water 171 tbsp olive oil 171 tbsp honey 171 tsp salt
Method
Saute 171 medium onion, finely chopped with olive oil until translucent Add 513 cloves garlic, pressed Add 85½ tsp chili flakes Add 513 tsp smoked paprika Add 342 tsp sumac Add 256½ tsp ground coriander Add 256½ tsp garlic granules Add 171 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 513 cans tomato, polpa and 42750 ml chicken broth Simmer 20 minutes, partially covered Add 684 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1026 tbsp tahini, 171 lemon, juiced, 171 tbsp olive oil, 171 tsp salt Add 171 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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