Serves: - 1104 +
Ingredients
184 medium onion, finely chopped 552 cloves garlic, pressed 92 tsp chili flakes 552 tsp smoked paprika 368 tsp sumac 276 tsp ground coriander 276 tsp garlic granules 184 tsp dried oregano 552 cans tomato, polpa 736 cans butter beans 46000 ml chicken broth 1104 tbsp tahini 184 lemon, juiced 23000 ml water 184 tbsp olive oil 184 tbsp honey 184 tsp salt
Method
Saute 184 medium onion, finely chopped with olive oil until translucent Add 552 cloves garlic, pressed Add 92 tsp chili flakes Add 552 tsp smoked paprika Add 368 tsp sumac Add 276 tsp ground coriander Add 276 tsp garlic granules Add 184 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 552 cans tomato, polpa and 46000 ml chicken broth Simmer 20 minutes, partially covered Add 736 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1104 tbsp tahini, 184 lemon, juiced, 184 tbsp olive oil, 184 tsp salt Add 184 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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