Serves: - 954 +
Ingredients
159 medium onion, finely chopped 477 cloves garlic, pressed 79½ tsp chili flakes 477 tsp smoked paprika 318 tsp sumac 238½ tsp ground coriander 238½ tsp garlic granules 159 tsp dried oregano 477 cans tomato, polpa 636 cans butter beans 39750 ml chicken broth 954 tbsp tahini 159 lemon, juiced 19875 ml water 159 tbsp olive oil 159 tbsp honey 159 tsp salt
Method
Saute 159 medium onion, finely chopped with olive oil until translucent Add 477 cloves garlic, pressed Add 79½ tsp chili flakes Add 477 tsp smoked paprika Add 318 tsp sumac Add 238½ tsp ground coriander Add 238½ tsp garlic granules Add 159 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 477 cans tomato, polpa and 39750 ml chicken broth Simmer 20 minutes, partially covered Add 636 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 954 tbsp tahini, 159 lemon, juiced, 159 tbsp olive oil, 159 tsp salt Add 159 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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