Serves: - 1110 +
Ingredients
185 medium onion, finely chopped 555 cloves garlic, pressed 92½ tsp chili flakes 555 tsp smoked paprika 370 tsp sumac 277½ tsp ground coriander 277½ tsp garlic granules 185 tsp dried oregano 555 cans tomato, polpa 740 cans butter beans 46250 ml chicken broth 1110 tbsp tahini 185 lemon, juiced 23125 ml water 185 tbsp olive oil 185 tbsp honey 185 tsp salt
Method
Saute 185 medium onion, finely chopped with olive oil until translucent Add 555 cloves garlic, pressed Add 92½ tsp chili flakes Add 555 tsp smoked paprika Add 370 tsp sumac Add 277½ tsp ground coriander Add 277½ tsp garlic granules Add 185 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 555 cans tomato, polpa and 46250 ml chicken broth Simmer 20 minutes, partially covered Add 740 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1110 tbsp tahini, 185 lemon, juiced, 185 tbsp olive oil, 185 tsp salt Add 185 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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