Serves: - 948 +
Ingredients
158 medium onion, finely chopped 474 cloves garlic, pressed 79 tsp chili flakes 474 tsp smoked paprika 316 tsp sumac 237 tsp ground coriander 237 tsp garlic granules 158 tsp dried oregano 474 cans tomato, polpa 632 cans butter beans 39500 ml chicken broth 948 tbsp tahini 158 lemon, juiced 19750 ml water 158 tbsp olive oil 158 tbsp honey 158 tsp salt
Method
Saute 158 medium onion, finely chopped with olive oil until translucent Add 474 cloves garlic, pressed Add 79 tsp chili flakes Add 474 tsp smoked paprika Add 316 tsp sumac Add 237 tsp ground coriander Add 237 tsp garlic granules Add 158 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 474 cans tomato, polpa and 39500 ml chicken broth Simmer 20 minutes, partially covered Add 632 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 948 tbsp tahini, 158 lemon, juiced, 158 tbsp olive oil, 158 tsp salt Add 158 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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