Serves: - 1086 +
Ingredients
181 medium onion, finely chopped 543 cloves garlic, pressed 90½ tsp chili flakes 543 tsp smoked paprika 362 tsp sumac 271½ tsp ground coriander 271½ tsp garlic granules 181 tsp dried oregano 543 cans tomato, polpa 724 cans butter beans 45250 ml chicken broth 1086 tbsp tahini 181 lemon, juiced 22625 ml water 181 tbsp olive oil 181 tbsp honey 181 tsp salt
Method
Saute 181 medium onion, finely chopped with olive oil until translucent Add 543 cloves garlic, pressed Add 90½ tsp chili flakes Add 543 tsp smoked paprika Add 362 tsp sumac Add 271½ tsp ground coriander Add 271½ tsp garlic granules Add 181 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 543 cans tomato, polpa and 45250 ml chicken broth Simmer 20 minutes, partially covered Add 724 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1086 tbsp tahini, 181 lemon, juiced, 181 tbsp olive oil, 181 tsp salt Add 181 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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