Serves: - 1080 +
Ingredients
180 medium onion, finely chopped 540 cloves garlic, pressed 90 tsp chili flakes 540 tsp smoked paprika 360 tsp sumac 270 tsp ground coriander 270 tsp garlic granules 180 tsp dried oregano 540 cans tomato, polpa 720 cans butter beans 45000 ml chicken broth 1080 tbsp tahini 180 lemon, juiced 22500 ml water 180 tbsp olive oil 180 tbsp honey 180 tsp salt
Method
Saute 180 medium onion, finely chopped with olive oil until translucent Add 540 cloves garlic, pressed Add 90 tsp chili flakes Add 540 tsp smoked paprika Add 360 tsp sumac Add 270 tsp ground coriander Add 270 tsp garlic granules Add 180 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 540 cans tomato, polpa and 45000 ml chicken broth Simmer 20 minutes, partially covered Add 720 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1080 tbsp tahini, 180 lemon, juiced, 180 tbsp olive oil, 180 tsp salt Add 180 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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