Serves: - 978 +
Ingredients
163 medium onion, finely chopped 489 cloves garlic, pressed 81½ tsp chili flakes 489 tsp smoked paprika 326 tsp sumac 244½ tsp ground coriander 244½ tsp garlic granules 163 tsp dried oregano 489 cans tomato, polpa 652 cans butter beans 40750 ml chicken broth 978 tbsp tahini 163 lemon, juiced 20375 ml water 163 tbsp olive oil 163 tbsp honey 163 tsp salt
Method
Saute 163 medium onion, finely chopped with olive oil until translucent Add 489 cloves garlic, pressed Add 81½ tsp chili flakes Add 489 tsp smoked paprika Add 326 tsp sumac Add 244½ tsp ground coriander Add 244½ tsp garlic granules Add 163 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 489 cans tomato, polpa and 40750 ml chicken broth Simmer 20 minutes, partially covered Add 652 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 978 tbsp tahini, 163 lemon, juiced, 163 tbsp olive oil, 163 tsp salt Add 163 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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