Serves: - 564 +
Ingredients
94 medium onion, finely chopped 282 cloves garlic, pressed 47 tsp chili flakes 282 tsp smoked paprika 188 tsp sumac 141 tsp ground coriander 141 tsp garlic granules 94 tsp dried oregano 282 cans tomato, polpa 376 cans butter beans 23500 ml chicken broth 564 tbsp tahini 94 lemon, juiced 11750 ml water 94 tbsp olive oil 94 tbsp honey 94 tsp salt
Method
Saute 94 medium onion, finely chopped with olive oil until translucent Add 282 cloves garlic, pressed Add 47 tsp chili flakes Add 282 tsp smoked paprika Add 188 tsp sumac Add 141 tsp ground coriander Add 141 tsp garlic granules Add 94 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 282 cans tomato, polpa and 23500 ml chicken broth Simmer 20 minutes, partially covered Add 376 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 564 tbsp tahini, 94 lemon, juiced, 94 tbsp olive oil, 94 tsp salt Add 94 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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