Serves: - 942 +
Ingredients
157 medium onion, finely chopped 471 cloves garlic, pressed 78½ tsp chili flakes 471 tsp smoked paprika 314 tsp sumac 235½ tsp ground coriander 235½ tsp garlic granules 157 tsp dried oregano 471 cans tomato, polpa 628 cans butter beans 39250 ml chicken broth 942 tbsp tahini 157 lemon, juiced 19625 ml water 157 tbsp olive oil 157 tbsp honey 157 tsp salt
Method
Saute 157 medium onion, finely chopped with olive oil until translucent Add 471 cloves garlic, pressed Add 78½ tsp chili flakes Add 471 tsp smoked paprika Add 314 tsp sumac Add 235½ tsp ground coriander Add 235½ tsp garlic granules Add 157 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 471 cans tomato, polpa and 39250 ml chicken broth Simmer 20 minutes, partially covered Add 628 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 942 tbsp tahini, 157 lemon, juiced, 157 tbsp olive oil, 157 tsp salt Add 157 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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