Serves: - 714 +
Ingredients
119 medium onion, finely chopped 357 cloves garlic, pressed 59½ tsp chili flakes 357 tsp smoked paprika 238 tsp sumac 178½ tsp ground coriander 178½ tsp garlic granules 119 tsp dried oregano 357 cans tomato, polpa 476 cans butter beans 29750 ml chicken broth 714 tbsp tahini 119 lemon, juiced 14875 ml water 119 tbsp olive oil 119 tbsp honey 119 tsp salt
Method
Saute 119 medium onion, finely chopped with olive oil until translucent Add 357 cloves garlic, pressed Add 59½ tsp chili flakes Add 357 tsp smoked paprika Add 238 tsp sumac Add 178½ tsp ground coriander Add 178½ tsp garlic granules Add 119 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 357 cans tomato, polpa and 29750 ml chicken broth Simmer 20 minutes, partially covered Add 476 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 714 tbsp tahini, 119 lemon, juiced, 119 tbsp olive oil, 119 tsp salt Add 119 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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