Serves: - 522 +
Ingredients
87 medium onion, finely chopped 261 cloves garlic, pressed 43½ tsp chili flakes 261 tsp smoked paprika 174 tsp sumac 130½ tsp ground coriander 130½ tsp garlic granules 87 tsp dried oregano 261 cans tomato, polpa 348 cans butter beans 21750 ml chicken broth 522 tbsp tahini 87 lemon, juiced 10875 ml water 87 tbsp olive oil 87 tbsp honey 87 tsp salt
Method
Saute 87 medium onion, finely chopped with olive oil until translucent Add 261 cloves garlic, pressed Add 43½ tsp chili flakes Add 261 tsp smoked paprika Add 174 tsp sumac Add 130½ tsp ground coriander Add 130½ tsp garlic granules Add 87 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 261 cans tomato, polpa and 21750 ml chicken broth Simmer 20 minutes, partially covered Add 348 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 522 tbsp tahini, 87 lemon, juiced, 87 tbsp olive oil, 87 tsp salt Add 87 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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