Serves: - 726 +
Ingredients
121 medium onion, finely chopped 363 cloves garlic, pressed 60½ tsp chili flakes 363 tsp smoked paprika 242 tsp sumac 181½ tsp ground coriander 181½ tsp garlic granules 121 tsp dried oregano 363 cans tomato, polpa 484 cans butter beans 30250 ml chicken broth 726 tbsp tahini 121 lemon, juiced 15125 ml water 121 tbsp olive oil 121 tbsp honey 121 tsp salt
Method
Saute 121 medium onion, finely chopped with olive oil until translucent Add 363 cloves garlic, pressed Add 60½ tsp chili flakes Add 363 tsp smoked paprika Add 242 tsp sumac Add 181½ tsp ground coriander Add 181½ tsp garlic granules Add 121 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 363 cans tomato, polpa and 30250 ml chicken broth Simmer 20 minutes, partially covered Add 484 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 726 tbsp tahini, 121 lemon, juiced, 121 tbsp olive oil, 121 tsp salt Add 121 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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