Serves: - 513 +
Ingredients
85½ medium onion, finely chopped 256½ cloves garlic, pressed 42¾ tsp chili flakes 256½ tsp smoked paprika 171 tsp sumac 128¼ tsp ground coriander 128¼ tsp garlic granules 85½ tsp dried oregano 256½ cans tomato, polpa 342 cans butter beans 21375 ml chicken broth 513 tbsp tahini 85½ lemon, juiced 10687½ ml water 85½ tbsp olive oil 85½ tbsp honey 85½ tsp salt
Method
Saute 85½ medium onion, finely chopped with olive oil until translucent Add 256½ cloves garlic, pressed Add 42¾ tsp chili flakes Add 256½ tsp smoked paprika Add 171 tsp sumac Add 128¼ tsp ground coriander Add 128¼ tsp garlic granules Add 85½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 256½ cans tomato, polpa and 21375 ml chicken broth Simmer 20 minutes, partially covered Add 342 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 513 tbsp tahini, 85½ lemon, juiced, 85½ tbsp olive oil, 85½ tsp salt Add 85½ 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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