Serves: - 700 +
Ingredients
116⅔ medium onion, finely chopped 350 cloves garlic, pressed 58⅓ tsp chili flakes 350 tsp smoked paprika 233⅓ tsp sumac 175 tsp ground coriander 175 tsp garlic granules 116⅔ tsp dried oregano 350 cans tomato, polpa 466⅔ cans butter beans 29166⅔ ml chicken broth 700 tbsp tahini 116⅔ lemon, juiced 14583⅓ ml water 116⅔ tbsp olive oil 116⅔ tbsp honey 116⅔ tsp salt
Method
Saute 116⅔ medium onion, finely chopped with olive oil until translucent Add 350 cloves garlic, pressed Add 58⅓ tsp chili flakes Add 350 tsp smoked paprika Add 233⅓ tsp sumac Add 175 tsp ground coriander Add 175 tsp garlic granules Add 116⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 350 cans tomato, polpa and 29166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 466⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 700 tbsp tahini, 116⅔ lemon, juiced, 116⅔ tbsp olive oil, 116⅔ tsp salt Add 116⅔ 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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