Serves: - 500 +
Ingredients
83⅓ medium onion, finely chopped 250 cloves garlic, pressed 41⅔ tsp chili flakes 250 tsp smoked paprika 166⅔ tsp sumac 125 tsp ground coriander 125 tsp garlic granules 83⅓ tsp dried oregano 250 cans tomato, polpa 333⅓ cans butter beans 20833⅓ ml chicken broth 500 tbsp tahini 83⅓ lemon, juiced 10416⅔ ml water 83⅓ tbsp olive oil 83⅓ tbsp honey 83⅓ tsp salt
Method
Saute 83⅓ medium onion, finely chopped with olive oil until translucent Add 250 cloves garlic, pressed Add 41⅔ tsp chili flakes Add 250 tsp smoked paprika Add 166⅔ tsp sumac Add 125 tsp ground coriander Add 125 tsp garlic granules Add 83⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 250 cans tomato, polpa and 20833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 333⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 500 tbsp tahini, 83⅓ lemon, juiced, 83⅓ tbsp olive oil, 83⅓ tsp salt Add 83⅓ 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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