Serves: - 528 +
Ingredients
88 medium onion, finely chopped 264 cloves garlic, pressed 44 tsp chili flakes 264 tsp smoked paprika 176 tsp sumac 132 tsp ground coriander 132 tsp garlic granules 88 tsp dried oregano 264 cans tomato, polpa 352 cans butter beans 22000 ml chicken broth 528 tbsp tahini 88 lemon, juiced 11000 ml water 88 tbsp olive oil 88 tbsp honey 88 tsp salt
Method
Saute 88 medium onion, finely chopped with olive oil until translucent Add 264 cloves garlic, pressed Add 44 tsp chili flakes Add 264 tsp smoked paprika Add 176 tsp sumac Add 132 tsp ground coriander Add 132 tsp garlic granules Add 88 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 264 cans tomato, polpa and 22000 ml chicken broth Simmer 20 minutes, partially covered Add 352 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 528 tbsp tahini, 88 lemon, juiced, 88 tbsp olive oil, 88 tsp salt Add 88 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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