Serves: - 1188 +
Ingredients
198 medium onion, finely chopped 594 cloves garlic, pressed 99 tsp chili flakes 594 tsp smoked paprika 396 tsp sumac 297 tsp ground coriander 297 tsp garlic granules 198 tsp dried oregano 594 cans tomato, polpa 792 cans butter beans 49500 ml chicken broth 1188 tbsp tahini 198 lemon, juiced 24750 ml water 198 tbsp olive oil 198 tbsp honey 198 tsp salt
Method
Saute 198 medium onion, finely chopped with olive oil until translucent Add 594 cloves garlic, pressed Add 99 tsp chili flakes Add 594 tsp smoked paprika Add 396 tsp sumac Add 297 tsp ground coriander Add 297 tsp garlic granules Add 198 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 594 cans tomato, polpa and 49500 ml chicken broth Simmer 20 minutes, partially covered Add 792 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1188 tbsp tahini, 198 lemon, juiced, 198 tbsp olive oil, 198 tsp salt Add 198 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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