Serves: - 858 +
Ingredients
143 medium onion, finely chopped 429 cloves garlic, pressed 71½ tsp chili flakes 429 tsp smoked paprika 286 tsp sumac 214½ tsp ground coriander 214½ tsp garlic granules 143 tsp dried oregano 429 cans tomato, polpa 572 cans butter beans 35750 ml chicken broth 858 tbsp tahini 143 lemon, juiced 17875 ml water 143 tbsp olive oil 143 tbsp honey 143 tsp salt
Method
Saute 143 medium onion, finely chopped with olive oil until translucent Add 429 cloves garlic, pressed Add 71½ tsp chili flakes Add 429 tsp smoked paprika Add 286 tsp sumac Add 214½ tsp ground coriander Add 214½ tsp garlic granules Add 143 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 429 cans tomato, polpa and 35750 ml chicken broth Simmer 20 minutes, partially covered Add 572 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 858 tbsp tahini, 143 lemon, juiced, 143 tbsp olive oil, 143 tsp salt Add 143 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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