Serves: - 1170 +
Ingredients
195 medium onion, finely chopped 585 cloves garlic, pressed 97½ tsp chili flakes 585 tsp smoked paprika 390 tsp sumac 292½ tsp ground coriander 292½ tsp garlic granules 195 tsp dried oregano 585 cans tomato, polpa 780 cans butter beans 48750 ml chicken broth 1170 tbsp tahini 195 lemon, juiced 24375 ml water 195 tbsp olive oil 195 tbsp honey 195 tsp salt
Method
Saute 195 medium onion, finely chopped with olive oil until translucent Add 585 cloves garlic, pressed Add 97½ tsp chili flakes Add 585 tsp smoked paprika Add 390 tsp sumac Add 292½ tsp ground coriander Add 292½ tsp garlic granules Add 195 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 585 cans tomato, polpa and 48750 ml chicken broth Simmer 20 minutes, partially covered Add 780 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1170 tbsp tahini, 195 lemon, juiced, 195 tbsp olive oil, 195 tsp salt Add 195 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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