Serves: - 1068 +
Ingredients
178 medium onion, finely chopped 534 cloves garlic, pressed 89 tsp chili flakes 534 tsp smoked paprika 356 tsp sumac 267 tsp ground coriander 267 tsp garlic granules 178 tsp dried oregano 534 cans tomato, polpa 712 cans butter beans 44500 ml chicken broth 1068 tbsp tahini 178 lemon, juiced 22250 ml water 178 tbsp olive oil 178 tbsp honey 178 tsp salt
Method
Saute 178 medium onion, finely chopped with olive oil until translucent Add 534 cloves garlic, pressed Add 89 tsp chili flakes Add 534 tsp smoked paprika Add 356 tsp sumac Add 267 tsp ground coriander Add 267 tsp garlic granules Add 178 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 534 cans tomato, polpa and 44500 ml chicken broth Simmer 20 minutes, partially covered Add 712 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1068 tbsp tahini, 178 lemon, juiced, 178 tbsp olive oil, 178 tsp salt Add 178 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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