Serves: - 696 +
Ingredients
116 medium onion, finely chopped 348 cloves garlic, pressed 58 tsp chili flakes 348 tsp smoked paprika 232 tsp sumac 174 tsp ground coriander 174 tsp garlic granules 116 tsp dried oregano 348 cans tomato, polpa 464 cans butter beans 29000 ml chicken broth 696 tbsp tahini 116 lemon, juiced 14500 ml water 116 tbsp olive oil 116 tbsp honey 116 tsp salt
Method
Saute 116 medium onion, finely chopped with olive oil until translucent Add 348 cloves garlic, pressed Add 58 tsp chili flakes Add 348 tsp smoked paprika Add 232 tsp sumac Add 174 tsp ground coriander Add 174 tsp garlic granules Add 116 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 348 cans tomato, polpa and 29000 ml chicken broth Simmer 20 minutes, partially covered Add 464 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 696 tbsp tahini, 116 lemon, juiced, 116 tbsp olive oil, 116 tsp salt Add 116 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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