Serves: - 570 +
Ingredients
95 medium onion, finely chopped 285 cloves garlic, pressed 47½ tsp chili flakes 285 tsp smoked paprika 190 tsp sumac 142½ tsp ground coriander 142½ tsp garlic granules 95 tsp dried oregano 285 cans tomato, polpa 380 cans butter beans 23750 ml chicken broth 570 tbsp tahini 95 lemon, juiced 11875 ml water 95 tbsp olive oil 95 tbsp honey 95 tsp salt
Method
Saute 95 medium onion, finely chopped with olive oil until translucent Add 285 cloves garlic, pressed Add 47½ tsp chili flakes Add 285 tsp smoked paprika Add 190 tsp sumac Add 142½ tsp ground coriander Add 142½ tsp garlic granules Add 95 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 285 cans tomato, polpa and 23750 ml chicken broth Simmer 20 minutes, partially covered Add 380 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 570 tbsp tahini, 95 lemon, juiced, 95 tbsp olive oil, 95 tsp salt Add 95 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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