Serves: - 660 +
Ingredients
110 medium onion, finely chopped 330 cloves garlic, pressed 55 tsp chili flakes 330 tsp smoked paprika 220 tsp sumac 165 tsp ground coriander 165 tsp garlic granules 110 tsp dried oregano 330 cans tomato, polpa 440 cans butter beans 27500 ml chicken broth 660 tbsp tahini 110 lemon, juiced 13750 ml water 110 tbsp olive oil 110 tbsp honey 110 tsp salt
Method
Saute 110 medium onion, finely chopped with olive oil until translucent Add 330 cloves garlic, pressed Add 55 tsp chili flakes Add 330 tsp smoked paprika Add 220 tsp sumac Add 165 tsp ground coriander Add 165 tsp garlic granules Add 110 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 330 cans tomato, polpa and 27500 ml chicken broth Simmer 20 minutes, partially covered Add 440 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 660 tbsp tahini, 110 lemon, juiced, 110 tbsp olive oil, 110 tsp salt Add 110 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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