Serves: - 732 +
Ingredients
122 medium onion, finely chopped 366 cloves garlic, pressed 61 tsp chili flakes 366 tsp smoked paprika 244 tsp sumac 183 tsp ground coriander 183 tsp garlic granules 122 tsp dried oregano 366 cans tomato, polpa 488 cans butter beans 30500 ml chicken broth 732 tbsp tahini 122 lemon, juiced 15250 ml water 122 tbsp olive oil 122 tbsp honey 122 tsp salt
Method
Saute 122 medium onion, finely chopped with olive oil until translucent Add 366 cloves garlic, pressed Add 61 tsp chili flakes Add 366 tsp smoked paprika Add 244 tsp sumac Add 183 tsp ground coriander Add 183 tsp garlic granules Add 122 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 366 cans tomato, polpa and 30500 ml chicken broth Simmer 20 minutes, partially covered Add 488 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 732 tbsp tahini, 122 lemon, juiced, 122 tbsp olive oil, 122 tsp salt Add 122 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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