Serves: - 552 +
Ingredients
92 medium onion, finely chopped 276 cloves garlic, pressed 46 tsp chili flakes 276 tsp smoked paprika 184 tsp sumac 138 tsp ground coriander 138 tsp garlic granules 92 tsp dried oregano 276 cans tomato, polpa 368 cans butter beans 23000 ml chicken broth 552 tbsp tahini 92 lemon, juiced 11500 ml water 92 tbsp olive oil 92 tbsp honey 92 tsp salt
Method
Saute 92 medium onion, finely chopped with olive oil until translucent Add 276 cloves garlic, pressed Add 46 tsp chili flakes Add 276 tsp smoked paprika Add 184 tsp sumac Add 138 tsp ground coriander Add 138 tsp garlic granules Add 92 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 276 cans tomato, polpa and 23000 ml chicken broth Simmer 20 minutes, partially covered Add 368 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 552 tbsp tahini, 92 lemon, juiced, 92 tbsp olive oil, 92 tsp salt Add 92 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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