Serves: - 1044 +
Ingredients
174 medium onion, finely chopped 522 cloves garlic, pressed 87 tsp chili flakes 522 tsp smoked paprika 348 tsp sumac 261 tsp ground coriander 261 tsp garlic granules 174 tsp dried oregano 522 cans tomato, polpa 696 cans butter beans 43500 ml chicken broth 1044 tbsp tahini 174 lemon, juiced 21750 ml water 174 tbsp olive oil 174 tbsp honey 174 tsp salt
Method
Saute 174 medium onion, finely chopped with olive oil until translucent Add 522 cloves garlic, pressed Add 87 tsp chili flakes Add 522 tsp smoked paprika Add 348 tsp sumac Add 261 tsp ground coriander Add 261 tsp garlic granules Add 174 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 522 cans tomato, polpa and 43500 ml chicken broth Simmer 20 minutes, partially covered Add 696 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1044 tbsp tahini, 174 lemon, juiced, 174 tbsp olive oil, 174 tsp salt Add 174 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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