Serves: - 1140 +
Ingredients
190 medium onion, finely chopped 570 cloves garlic, pressed 95 tsp chili flakes 570 tsp smoked paprika 380 tsp sumac 285 tsp ground coriander 285 tsp garlic granules 190 tsp dried oregano 570 cans tomato, polpa 760 cans butter beans 47500 ml chicken broth 1140 tbsp tahini 190 lemon, juiced 23750 ml water 190 tbsp olive oil 190 tbsp honey 190 tsp salt
Method
Saute 190 medium onion, finely chopped with olive oil until translucent Add 570 cloves garlic, pressed Add 95 tsp chili flakes Add 570 tsp smoked paprika Add 380 tsp sumac Add 285 tsp ground coriander Add 285 tsp garlic granules Add 190 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 570 cans tomato, polpa and 47500 ml chicken broth Simmer 20 minutes, partially covered Add 760 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1140 tbsp tahini, 190 lemon, juiced, 190 tbsp olive oil, 190 tsp salt Add 190 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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