Serves: - 1146 +
Ingredients
191 medium onion, finely chopped 573 cloves garlic, pressed 95½ tsp chili flakes 573 tsp smoked paprika 382 tsp sumac 286½ tsp ground coriander 286½ tsp garlic granules 191 tsp dried oregano 573 cans tomato, polpa 764 cans butter beans 47750 ml chicken broth 1146 tbsp tahini 191 lemon, juiced 23875 ml water 191 tbsp olive oil 191 tbsp honey 191 tsp salt
Method
Saute 191 medium onion, finely chopped with olive oil until translucent Add 573 cloves garlic, pressed Add 95½ tsp chili flakes Add 573 tsp smoked paprika Add 382 tsp sumac Add 286½ tsp ground coriander Add 286½ tsp garlic granules Add 191 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 573 cans tomato, polpa and 47750 ml chicken broth Simmer 20 minutes, partially covered Add 764 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1146 tbsp tahini, 191 lemon, juiced, 191 tbsp olive oil, 191 tsp salt Add 191 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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