Serves: - 501 +
Ingredients
83½ medium onion, finely chopped 250½ cloves garlic, pressed 41¾ tsp chili flakes 250½ tsp smoked paprika 167 tsp sumac 125¼ tsp ground coriander 125¼ tsp garlic granules 83½ tsp dried oregano 250½ cans tomato, polpa 334 cans butter beans 20875 ml chicken broth 501 tbsp tahini 83½ lemon, juiced 10437½ ml water 83½ tbsp olive oil 83½ tbsp honey 83½ tsp salt
Method
Saute 83½ medium onion, finely chopped with olive oil until translucent Add 250½ cloves garlic, pressed Add 41¾ tsp chili flakes Add 250½ tsp smoked paprika Add 167 tsp sumac Add 125¼ tsp ground coriander Add 125¼ tsp garlic granules Add 83½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 250½ cans tomato, polpa and 20875 ml chicken broth Simmer 20 minutes, partially covered Add 334 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 501 tbsp tahini, 83½ lemon, juiced, 83½ tbsp olive oil, 83½ tsp salt Add 83½ 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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