Serves: - 1032 +
Ingredients
172 medium onion, finely chopped 516 cloves garlic, pressed 86 tsp chili flakes 516 tsp smoked paprika 344 tsp sumac 258 tsp ground coriander 258 tsp garlic granules 172 tsp dried oregano 516 cans tomato, polpa 688 cans butter beans 43000 ml chicken broth 1032 tbsp tahini 172 lemon, juiced 21500 ml water 172 tbsp olive oil 172 tbsp honey 172 tsp salt
Method
Saute 172 medium onion, finely chopped with olive oil until translucent Add 516 cloves garlic, pressed Add 86 tsp chili flakes Add 516 tsp smoked paprika Add 344 tsp sumac Add 258 tsp ground coriander Add 258 tsp garlic granules Add 172 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 516 cans tomato, polpa and 43000 ml chicken broth Simmer 20 minutes, partially covered Add 688 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1032 tbsp tahini, 172 lemon, juiced, 172 tbsp olive oil, 172 tsp salt Add 172 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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