Serves: - 1020 +
Ingredients
170 medium onion, finely chopped 510 cloves garlic, pressed 85 tsp chili flakes 510 tsp smoked paprika 340 tsp sumac 255 tsp ground coriander 255 tsp garlic granules 170 tsp dried oregano 510 cans tomato, polpa 680 cans butter beans 42500 ml chicken broth 1020 tbsp tahini 170 lemon, juiced 21250 ml water 170 tbsp olive oil 170 tbsp honey 170 tsp salt
Method
Saute 170 medium onion, finely chopped with olive oil until translucent Add 510 cloves garlic, pressed Add 85 tsp chili flakes Add 510 tsp smoked paprika Add 340 tsp sumac Add 255 tsp ground coriander Add 255 tsp garlic granules Add 170 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 510 cans tomato, polpa and 42500 ml chicken broth Simmer 20 minutes, partially covered Add 680 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1020 tbsp tahini, 170 lemon, juiced, 170 tbsp olive oil, 170 tsp salt Add 170 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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