Serves: - 1056 +
Ingredients
176 medium onion, finely chopped 528 cloves garlic, pressed 88 tsp chili flakes 528 tsp smoked paprika 352 tsp sumac 264 tsp ground coriander 264 tsp garlic granules 176 tsp dried oregano 528 cans tomato, polpa 704 cans butter beans 44000 ml chicken broth 1056 tbsp tahini 176 lemon, juiced 22000 ml water 176 tbsp olive oil 176 tbsp honey 176 tsp salt
Method
Saute 176 medium onion, finely chopped with olive oil until translucent Add 528 cloves garlic, pressed Add 88 tsp chili flakes Add 528 tsp smoked paprika Add 352 tsp sumac Add 264 tsp ground coriander Add 264 tsp garlic granules Add 176 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 528 cans tomato, polpa and 44000 ml chicken broth Simmer 20 minutes, partially covered Add 704 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1056 tbsp tahini, 176 lemon, juiced, 176 tbsp olive oil, 176 tsp salt Add 176 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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