Serves: - 1000 +
Ingredients
166⅔ medium onion, finely chopped 500 cloves garlic, pressed 83⅓ tsp chili flakes 500 tsp smoked paprika 333⅓ tsp sumac 250 tsp ground coriander 250 tsp garlic granules 166⅔ tsp dried oregano 500 cans tomato, polpa 666⅔ cans butter beans 41666⅔ ml chicken broth 1000 tbsp tahini 166⅔ lemon, juiced 20833⅓ ml water 166⅔ tbsp olive oil 166⅔ tbsp honey 166⅔ tsp salt
Method
Saute 166⅔ medium onion, finely chopped with olive oil until translucent Add 500 cloves garlic, pressed Add 83⅓ tsp chili flakes Add 500 tsp smoked paprika Add 333⅓ tsp sumac Add 250 tsp ground coriander Add 250 tsp garlic granules Add 166⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 500 cans tomato, polpa and 41666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 666⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1000 tbsp tahini, 166⅔ lemon, juiced, 166⅔ tbsp olive oil, 166⅔ tsp salt Add 166⅔ 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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