Serves: - 510 +
Ingredients
85 medium onion, finely chopped 255 cloves garlic, pressed 42½ tsp chili flakes 255 tsp smoked paprika 170 tsp sumac 127½ tsp ground coriander 127½ tsp garlic granules 85 tsp dried oregano 255 cans tomato, polpa 340 cans butter beans 21250 ml chicken broth 510 tbsp tahini 85 lemon, juiced 10625 ml water 85 tbsp olive oil 85 tbsp honey 85 tsp salt
Method
Saute 85 medium onion, finely chopped with olive oil until translucent Add 255 cloves garlic, pressed Add 42½ tsp chili flakes Add 255 tsp smoked paprika Add 170 tsp sumac Add 127½ tsp ground coriander Add 127½ tsp garlic granules Add 85 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 255 cans tomato, polpa and 21250 ml chicken broth Simmer 20 minutes, partially covered Add 340 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 510 tbsp tahini, 85 lemon, juiced, 85 tbsp olive oil, 85 tsp salt Add 85 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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