Serves: - 684 +
Ingredients
114 medium onion, finely chopped 342 cloves garlic, pressed 57 tsp chili flakes 342 tsp smoked paprika 228 tsp sumac 171 tsp ground coriander 171 tsp garlic granules 114 tsp dried oregano 342 cans tomato, polpa 456 cans butter beans 28500 ml chicken broth 684 tbsp tahini 114 lemon, juiced 14250 ml water 114 tbsp olive oil 114 tbsp honey 114 tsp salt
Method
Saute 114 medium onion, finely chopped with olive oil until translucent Add 342 cloves garlic, pressed Add 57 tsp chili flakes Add 342 tsp smoked paprika Add 228 tsp sumac Add 171 tsp ground coriander Add 171 tsp garlic granules Add 114 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 342 cans tomato, polpa and 28500 ml chicken broth Simmer 20 minutes, partially covered Add 456 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 684 tbsp tahini, 114 lemon, juiced, 114 tbsp olive oil, 114 tsp salt Add 114 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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