Serves: - 678 +
Ingredients
113 medium onion, finely chopped 339 cloves garlic, pressed 56½ tsp chili flakes 339 tsp smoked paprika 226 tsp sumac 169½ tsp ground coriander 169½ tsp garlic granules 113 tsp dried oregano 339 cans tomato, polpa 452 cans butter beans 28250 ml chicken broth 678 tbsp tahini 113 lemon, juiced 14125 ml water 113 tbsp olive oil 113 tbsp honey 113 tsp salt
Method
Saute 113 medium onion, finely chopped with olive oil until translucent Add 339 cloves garlic, pressed Add 56½ tsp chili flakes Add 339 tsp smoked paprika Add 226 tsp sumac Add 169½ tsp ground coriander Add 169½ tsp garlic granules Add 113 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 339 cans tomato, polpa and 28250 ml chicken broth Simmer 20 minutes, partially covered Add 452 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 678 tbsp tahini, 113 lemon, juiced, 113 tbsp olive oil, 113 tsp salt Add 113 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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