Serves: - 546 +
Ingredients
91 medium onion, finely chopped 273 cloves garlic, pressed 45½ tsp chili flakes 273 tsp smoked paprika 182 tsp sumac 136½ tsp ground coriander 136½ tsp garlic granules 91 tsp dried oregano 273 cans tomato, polpa 364 cans butter beans 22750 ml chicken broth 546 tbsp tahini 91 lemon, juiced 11375 ml water 91 tbsp olive oil 91 tbsp honey 91 tsp salt
Method
Saute 91 medium onion, finely chopped with olive oil until translucent Add 273 cloves garlic, pressed Add 45½ tsp chili flakes Add 273 tsp smoked paprika Add 182 tsp sumac Add 136½ tsp ground coriander Add 136½ tsp garlic granules Add 91 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 273 cans tomato, polpa and 22750 ml chicken broth Simmer 20 minutes, partially covered Add 364 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 546 tbsp tahini, 91 lemon, juiced, 91 tbsp olive oil, 91 tsp salt Add 91 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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