Serves: - 540 +
Ingredients
90 medium onion, finely chopped 270 cloves garlic, pressed 45 tsp chili flakes 270 tsp smoked paprika 180 tsp sumac 135 tsp ground coriander 135 tsp garlic granules 90 tsp dried oregano 270 cans tomato, polpa 360 cans butter beans 22500 ml chicken broth 540 tbsp tahini 90 lemon, juiced 11250 ml water 90 tbsp olive oil 90 tbsp honey 90 tsp salt
Method
Saute 90 medium onion, finely chopped with olive oil until translucent Add 270 cloves garlic, pressed Add 45 tsp chili flakes Add 270 tsp smoked paprika Add 180 tsp sumac Add 135 tsp ground coriander Add 135 tsp garlic granules Add 90 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 270 cans tomato, polpa and 22500 ml chicken broth Simmer 20 minutes, partially covered Add 360 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 540 tbsp tahini, 90 lemon, juiced, 90 tbsp olive oil, 90 tsp salt Add 90 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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