Serves: - 702 +
Ingredients
117 medium onion, finely chopped 351 cloves garlic, pressed 58½ tsp chili flakes 351 tsp smoked paprika 234 tsp sumac 175½ tsp ground coriander 175½ tsp garlic granules 117 tsp dried oregano 351 cans tomato, polpa 468 cans butter beans 29250 ml chicken broth 702 tbsp tahini 117 lemon, juiced 14625 ml water 117 tbsp olive oil 117 tbsp honey 117 tsp salt
Method
Saute 117 medium onion, finely chopped with olive oil until translucent Add 351 cloves garlic, pressed Add 58½ tsp chili flakes Add 351 tsp smoked paprika Add 234 tsp sumac Add 175½ tsp ground coriander Add 175½ tsp garlic granules Add 117 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 351 cans tomato, polpa and 29250 ml chicken broth Simmer 20 minutes, partially covered Add 468 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 702 tbsp tahini, 117 lemon, juiced, 117 tbsp olive oil, 117 tsp salt Add 117 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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