Serves: - 906 +
Ingredients
151 medium onion, finely chopped 453 cloves garlic, pressed 75½ tsp chili flakes 453 tsp smoked paprika 302 tsp sumac 226½ tsp ground coriander 226½ tsp garlic granules 151 tsp dried oregano 453 cans tomato, polpa 604 cans butter beans 37750 ml chicken broth 906 tbsp tahini 151 lemon, juiced 18875 ml water 151 tbsp olive oil 151 tbsp honey 151 tsp salt
Method
Saute 151 medium onion, finely chopped with olive oil until translucent Add 453 cloves garlic, pressed Add 75½ tsp chili flakes Add 453 tsp smoked paprika Add 302 tsp sumac Add 226½ tsp ground coriander Add 226½ tsp garlic granules Add 151 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 453 cans tomato, polpa and 37750 ml chicken broth Simmer 20 minutes, partially covered Add 604 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 906 tbsp tahini, 151 lemon, juiced, 151 tbsp olive oil, 151 tsp salt Add 151 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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