Serves: - 798 +
Ingredients
133 medium onion, finely chopped 399 cloves garlic, pressed 66½ tsp chili flakes 399 tsp smoked paprika 266 tsp sumac 199½ tsp ground coriander 199½ tsp garlic granules 133 tsp dried oregano 399 cans tomato, polpa 532 cans butter beans 33250 ml chicken broth 798 tbsp tahini 133 lemon, juiced 16625 ml water 133 tbsp olive oil 133 tbsp honey 133 tsp salt
Method
Saute 133 medium onion, finely chopped with olive oil until translucent Add 399 cloves garlic, pressed Add 66½ tsp chili flakes Add 399 tsp smoked paprika Add 266 tsp sumac Add 199½ tsp ground coriander Add 199½ tsp garlic granules Add 133 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 399 cans tomato, polpa and 33250 ml chicken broth Simmer 20 minutes, partially covered Add 532 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 798 tbsp tahini, 133 lemon, juiced, 133 tbsp olive oil, 133 tsp salt Add 133 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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