Serves: - 612 +
Ingredients
102 medium onion, finely chopped 306 cloves garlic, pressed 51 tsp chili flakes 306 tsp smoked paprika 204 tsp sumac 153 tsp ground coriander 153 tsp garlic granules 102 tsp dried oregano 306 cans tomato, polpa 408 cans butter beans 25500 ml chicken broth 612 tbsp tahini 102 lemon, juiced 12750 ml water 102 tbsp olive oil 102 tbsp honey 102 tsp salt
Method
Saute 102 medium onion, finely chopped with olive oil until translucent Add 306 cloves garlic, pressed Add 51 tsp chili flakes Add 306 tsp smoked paprika Add 204 tsp sumac Add 153 tsp ground coriander Add 153 tsp garlic granules Add 102 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 306 cans tomato, polpa and 25500 ml chicken broth Simmer 20 minutes, partially covered Add 408 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 612 tbsp tahini, 102 lemon, juiced, 102 tbsp olive oil, 102 tsp salt Add 102 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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