Serves: - 918 +
Ingredients
153 medium onion, finely chopped 459 cloves garlic, pressed 76½ tsp chili flakes 459 tsp smoked paprika 306 tsp sumac 229½ tsp ground coriander 229½ tsp garlic granules 153 tsp dried oregano 459 cans tomato, polpa 612 cans butter beans 38250 ml chicken broth 918 tbsp tahini 153 lemon, juiced 19125 ml water 153 tbsp olive oil 153 tbsp honey 153 tsp salt
Method
Saute 153 medium onion, finely chopped with olive oil until translucent Add 459 cloves garlic, pressed Add 76½ tsp chili flakes Add 459 tsp smoked paprika Add 306 tsp sumac Add 229½ tsp ground coriander Add 229½ tsp garlic granules Add 153 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 459 cans tomato, polpa and 38250 ml chicken broth Simmer 20 minutes, partially covered Add 612 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 918 tbsp tahini, 153 lemon, juiced, 153 tbsp olive oil, 153 tsp salt Add 153 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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