Serves: - 846 +
Ingredients
141 medium onion, finely chopped 423 cloves garlic, pressed 70½ tsp chili flakes 423 tsp smoked paprika 282 tsp sumac 211½ tsp ground coriander 211½ tsp garlic granules 141 tsp dried oregano 423 cans tomato, polpa 564 cans butter beans 35250 ml chicken broth 846 tbsp tahini 141 lemon, juiced 17625 ml water 141 tbsp olive oil 141 tbsp honey 141 tsp salt
Method
Saute 141 medium onion, finely chopped with olive oil until translucent Add 423 cloves garlic, pressed Add 70½ tsp chili flakes Add 423 tsp smoked paprika Add 282 tsp sumac Add 211½ tsp ground coriander Add 211½ tsp garlic granules Add 141 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 423 cans tomato, polpa and 35250 ml chicken broth Simmer 20 minutes, partially covered Add 564 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 846 tbsp tahini, 141 lemon, juiced, 141 tbsp olive oil, 141 tsp salt Add 141 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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