Serves: - 1008 +
Ingredients
168 medium onion, finely chopped 504 cloves garlic, pressed 84 tsp chili flakes 504 tsp smoked paprika 336 tsp sumac 252 tsp ground coriander 252 tsp garlic granules 168 tsp dried oregano 504 cans tomato, polpa 672 cans butter beans 42000 ml chicken broth 1008 tbsp tahini 168 lemon, juiced 21000 ml water 168 tbsp olive oil 168 tbsp honey 168 tsp salt
Method
Saute 168 medium onion, finely chopped with olive oil until translucent Add 504 cloves garlic, pressed Add 84 tsp chili flakes Add 504 tsp smoked paprika Add 336 tsp sumac Add 252 tsp ground coriander Add 252 tsp garlic granules Add 168 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 504 cans tomato, polpa and 42000 ml chicken broth Simmer 20 minutes, partially covered Add 672 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1008 tbsp tahini, 168 lemon, juiced, 168 tbsp olive oil, 168 tsp salt Add 168 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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