Serves: - 1038 +
Ingredients
173 medium onion, finely chopped 519 cloves garlic, pressed 86½ tsp chili flakes 519 tsp smoked paprika 346 tsp sumac 259½ tsp ground coriander 259½ tsp garlic granules 173 tsp dried oregano 519 cans tomato, polpa 692 cans butter beans 43250 ml chicken broth 1038 tbsp tahini 173 lemon, juiced 21625 ml water 173 tbsp olive oil 173 tbsp honey 173 tsp salt
Method
Saute 173 medium onion, finely chopped with olive oil until translucent Add 519 cloves garlic, pressed Add 86½ tsp chili flakes Add 519 tsp smoked paprika Add 346 tsp sumac Add 259½ tsp ground coriander Add 259½ tsp garlic granules Add 173 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 519 cans tomato, polpa and 43250 ml chicken broth Simmer 20 minutes, partially covered Add 692 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1038 tbsp tahini, 173 lemon, juiced, 173 tbsp olive oil, 173 tsp salt Add 173 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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