Serves: - 888 +
Ingredients
148 medium onion, finely chopped 444 cloves garlic, pressed 74 tsp chili flakes 444 tsp smoked paprika 296 tsp sumac 222 tsp ground coriander 222 tsp garlic granules 148 tsp dried oregano 444 cans tomato, polpa 592 cans butter beans 37000 ml chicken broth 888 tbsp tahini 148 lemon, juiced 18500 ml water 148 tbsp olive oil 148 tbsp honey 148 tsp salt
Method
Saute 148 medium onion, finely chopped with olive oil until translucent Add 444 cloves garlic, pressed Add 74 tsp chili flakes Add 444 tsp smoked paprika Add 296 tsp sumac Add 222 tsp ground coriander Add 222 tsp garlic granules Add 148 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 444 cans tomato, polpa and 37000 ml chicken broth Simmer 20 minutes, partially covered Add 592 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 888 tbsp tahini, 148 lemon, juiced, 148 tbsp olive oil, 148 tsp salt Add 148 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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