Serves: - 640 +
Ingredients
106⅔ medium onion, finely chopped 320 cloves garlic, pressed 53⅓ tsp chili flakes 320 tsp smoked paprika 213⅓ tsp sumac 160 tsp ground coriander 160 tsp garlic granules 106⅔ tsp dried oregano 320 cans tomato, polpa 426⅔ cans butter beans 26666⅔ ml chicken broth 640 tbsp tahini 106⅔ lemon, juiced 13333⅓ ml water 106⅔ tbsp olive oil 106⅔ tbsp honey 106⅔ tsp salt
Method
Saute 106⅔ medium onion, finely chopped with olive oil until translucent Add 320 cloves garlic, pressed Add 53⅓ tsp chili flakes Add 320 tsp smoked paprika Add 213⅓ tsp sumac Add 160 tsp ground coriander Add 160 tsp garlic granules Add 106⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 320 cans tomato, polpa and 26666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 426⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 640 tbsp tahini, 106⅔ lemon, juiced, 106⅔ tbsp olive oil, 106⅔ tsp salt Add 106⅔ 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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