Serves: - 1116 +
Ingredients
186 medium onion, finely chopped 558 cloves garlic, pressed 93 tsp chili flakes 558 tsp smoked paprika 372 tsp sumac 279 tsp ground coriander 279 tsp garlic granules 186 tsp dried oregano 558 cans tomato, polpa 744 cans butter beans 46500 ml chicken broth 1116 tbsp tahini 186 lemon, juiced 23250 ml water 186 tbsp olive oil 186 tbsp honey 186 tsp salt
Method
Saute 186 medium onion, finely chopped with olive oil until translucent Add 558 cloves garlic, pressed Add 93 tsp chili flakes Add 558 tsp smoked paprika Add 372 tsp sumac Add 279 tsp ground coriander Add 279 tsp garlic granules Add 186 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 558 cans tomato, polpa and 46500 ml chicken broth Simmer 20 minutes, partially covered Add 744 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1116 tbsp tahini, 186 lemon, juiced, 186 tbsp olive oil, 186 tsp salt Add 186 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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