Serves: - 1134 +
Ingredients
189 medium onion, finely chopped 567 cloves garlic, pressed 94½ tsp chili flakes 567 tsp smoked paprika 378 tsp sumac 283½ tsp ground coriander 283½ tsp garlic granules 189 tsp dried oregano 567 cans tomato, polpa 756 cans butter beans 47250 ml chicken broth 1134 tbsp tahini 189 lemon, juiced 23625 ml water 189 tbsp olive oil 189 tbsp honey 189 tsp salt
Method
Saute 189 medium onion, finely chopped with olive oil until translucent Add 567 cloves garlic, pressed Add 94½ tsp chili flakes Add 567 tsp smoked paprika Add 378 tsp sumac Add 283½ tsp ground coriander Add 283½ tsp garlic granules Add 189 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 567 cans tomato, polpa and 47250 ml chicken broth Simmer 20 minutes, partially covered Add 756 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1134 tbsp tahini, 189 lemon, juiced, 189 tbsp olive oil, 189 tsp salt Add 189 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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