Serves: - 708 +
Ingredients
118 medium onion, finely chopped 354 cloves garlic, pressed 59 tsp chili flakes 354 tsp smoked paprika 236 tsp sumac 177 tsp ground coriander 177 tsp garlic granules 118 tsp dried oregano 354 cans tomato, polpa 472 cans butter beans 29500 ml chicken broth 708 tbsp tahini 118 lemon, juiced 14750 ml water 118 tbsp olive oil 118 tbsp honey 118 tsp salt
Method
Saute 118 medium onion, finely chopped with olive oil until translucent Add 354 cloves garlic, pressed Add 59 tsp chili flakes Add 354 tsp smoked paprika Add 236 tsp sumac Add 177 tsp ground coriander Add 177 tsp garlic granules Add 118 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 354 cans tomato, polpa and 29500 ml chicken broth Simmer 20 minutes, partially covered Add 472 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 708 tbsp tahini, 118 lemon, juiced, 118 tbsp olive oil, 118 tsp salt Add 118 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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