Serves: - 636 +
Ingredients
106 medium onion, finely chopped 318 cloves garlic, pressed 53 tsp chili flakes 318 tsp smoked paprika 212 tsp sumac 159 tsp ground coriander 159 tsp garlic granules 106 tsp dried oregano 318 cans tomato, polpa 424 cans butter beans 26500 ml chicken broth 636 tbsp tahini 106 lemon, juiced 13250 ml water 106 tbsp olive oil 106 tbsp honey 106 tsp salt
Method
Saute 106 medium onion, finely chopped with olive oil until translucent Add 318 cloves garlic, pressed Add 53 tsp chili flakes Add 318 tsp smoked paprika Add 212 tsp sumac Add 159 tsp ground coriander Add 159 tsp garlic granules Add 106 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 318 cans tomato, polpa and 26500 ml chicken broth Simmer 20 minutes, partially covered Add 424 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 636 tbsp tahini, 106 lemon, juiced, 106 tbsp olive oil, 106 tsp salt Add 106 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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