Serves: - 618 +
Ingredients
103 medium onion, finely chopped 309 cloves garlic, pressed 51½ tsp chili flakes 309 tsp smoked paprika 206 tsp sumac 154½ tsp ground coriander 154½ tsp garlic granules 103 tsp dried oregano 309 cans tomato, polpa 412 cans butter beans 25750 ml chicken broth 618 tbsp tahini 103 lemon, juiced 12875 ml water 103 tbsp olive oil 103 tbsp honey 103 tsp salt
Method
Saute 103 medium onion, finely chopped with olive oil until translucent Add 309 cloves garlic, pressed Add 51½ tsp chili flakes Add 309 tsp smoked paprika Add 206 tsp sumac Add 154½ tsp ground coriander Add 154½ tsp garlic granules Add 103 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 309 cans tomato, polpa and 25750 ml chicken broth Simmer 20 minutes, partially covered Add 412 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 618 tbsp tahini, 103 lemon, juiced, 103 tbsp olive oil, 103 tsp salt Add 103 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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