Serves: - 588 +
Ingredients
98 medium onion, finely chopped 294 cloves garlic, pressed 49 tsp chili flakes 294 tsp smoked paprika 196 tsp sumac 147 tsp ground coriander 147 tsp garlic granules 98 tsp dried oregano 294 cans tomato, polpa 392 cans butter beans 24500 ml chicken broth 588 tbsp tahini 98 lemon, juiced 12250 ml water 98 tbsp olive oil 98 tbsp honey 98 tsp salt
Method
Saute 98 medium onion, finely chopped with olive oil until translucent Add 294 cloves garlic, pressed Add 49 tsp chili flakes Add 294 tsp smoked paprika Add 196 tsp sumac Add 147 tsp ground coriander Add 147 tsp garlic granules Add 98 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 294 cans tomato, polpa and 24500 ml chicken broth Simmer 20 minutes, partially covered Add 392 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 588 tbsp tahini, 98 lemon, juiced, 98 tbsp olive oil, 98 tsp salt Add 98 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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