Serves: - 1098 +
Ingredients
183 medium onion, finely chopped 549 cloves garlic, pressed 91½ tsp chili flakes 549 tsp smoked paprika 366 tsp sumac 274½ tsp ground coriander 274½ tsp garlic granules 183 tsp dried oregano 549 cans tomato, polpa 732 cans butter beans 45750 ml chicken broth 1098 tbsp tahini 183 lemon, juiced 22875 ml water 183 tbsp olive oil 183 tbsp honey 183 tsp salt
Method
Saute 183 medium onion, finely chopped with olive oil until translucent Add 549 cloves garlic, pressed Add 91½ tsp chili flakes Add 549 tsp smoked paprika Add 366 tsp sumac Add 274½ tsp ground coriander Add 274½ tsp garlic granules Add 183 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 549 cans tomato, polpa and 45750 ml chicken broth Simmer 20 minutes, partially covered Add 732 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1098 tbsp tahini, 183 lemon, juiced, 183 tbsp olive oil, 183 tsp salt Add 183 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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