Serves: - 558 +
Ingredients
93 medium onion, finely chopped 279 cloves garlic, pressed 46½ tsp chili flakes 279 tsp smoked paprika 186 tsp sumac 139½ tsp ground coriander 139½ tsp garlic granules 93 tsp dried oregano 279 cans tomato, polpa 372 cans butter beans 23250 ml chicken broth 558 tbsp tahini 93 lemon, juiced 11625 ml water 93 tbsp olive oil 93 tbsp honey 93 tsp salt
Method
Saute 93 medium onion, finely chopped with olive oil until translucent Add 279 cloves garlic, pressed Add 46½ tsp chili flakes Add 279 tsp smoked paprika Add 186 tsp sumac Add 139½ tsp ground coriander Add 139½ tsp garlic granules Add 93 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 279 cans tomato, polpa and 23250 ml chicken broth Simmer 20 minutes, partially covered Add 372 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 558 tbsp tahini, 93 lemon, juiced, 93 tbsp olive oil, 93 tsp salt Add 93 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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