Serves: - 894 +
Ingredients
149 medium onion, finely chopped 447 cloves garlic, pressed 74½ tsp chili flakes 447 tsp smoked paprika 298 tsp sumac 223½ tsp ground coriander 223½ tsp garlic granules 149 tsp dried oregano 447 cans tomato, polpa 596 cans butter beans 37250 ml chicken broth 894 tbsp tahini 149 lemon, juiced 18625 ml water 149 tbsp olive oil 149 tbsp honey 149 tsp salt
Method
Saute 149 medium onion, finely chopped with olive oil until translucent Add 447 cloves garlic, pressed Add 74½ tsp chili flakes Add 447 tsp smoked paprika Add 298 tsp sumac Add 223½ tsp ground coriander Add 223½ tsp garlic granules Add 149 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 447 cans tomato, polpa and 37250 ml chicken broth Simmer 20 minutes, partially covered Add 596 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 894 tbsp tahini, 149 lemon, juiced, 149 tbsp olive oil, 149 tsp salt Add 149 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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