Serves: - 690 +
Ingredients
115 medium onion, finely chopped 345 cloves garlic, pressed 57½ tsp chili flakes 345 tsp smoked paprika 230 tsp sumac 172½ tsp ground coriander 172½ tsp garlic granules 115 tsp dried oregano 345 cans tomato, polpa 460 cans butter beans 28750 ml chicken broth 690 tbsp tahini 115 lemon, juiced 14375 ml water 115 tbsp olive oil 115 tbsp honey 115 tsp salt
Method
Saute 115 medium onion, finely chopped with olive oil until translucent Add 345 cloves garlic, pressed Add 57½ tsp chili flakes Add 345 tsp smoked paprika Add 230 tsp sumac Add 172½ tsp ground coriander Add 172½ tsp garlic granules Add 115 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 345 cans tomato, polpa and 28750 ml chicken broth Simmer 20 minutes, partially covered Add 460 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 690 tbsp tahini, 115 lemon, juiced, 115 tbsp olive oil, 115 tsp salt Add 115 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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