Serves: - 550 +
Ingredients
91⅔ medium onion, finely chopped 275 cloves garlic, pressed 45⅚ tsp chili flakes 275 tsp smoked paprika 183⅓ tsp sumac 137½ tsp ground coriander 137½ tsp garlic granules 91⅔ tsp dried oregano 275 cans tomato, polpa 366⅔ cans butter beans 22916⅔ ml chicken broth 550 tbsp tahini 91⅔ lemon, juiced 11458⅓ ml water 91⅔ tbsp olive oil 91⅔ tbsp honey 91⅔ tsp salt
Method
Saute 91⅔ medium onion, finely chopped with olive oil until translucent Add 275 cloves garlic, pressed Add 45⅚ tsp chili flakes Add 275 tsp smoked paprika Add 183⅓ tsp sumac Add 137½ tsp ground coriander Add 137½ tsp garlic granules Add 91⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 275 cans tomato, polpa and 22916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 366⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 550 tbsp tahini, 91⅔ lemon, juiced, 91⅔ tbsp olive oil, 91⅔ tsp salt Add 91⅔ 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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