Serves: - 750 +
Ingredients
125 medium onion, finely chopped 375 cloves garlic, pressed 62½ tsp chili flakes 375 tsp smoked paprika 250 tsp sumac 187½ tsp ground coriander 187½ tsp garlic granules 125 tsp dried oregano 375 cans tomato, polpa 500 cans butter beans 31250 ml chicken broth 750 tbsp tahini 125 lemon, juiced 15625 ml water 125 tbsp olive oil 125 tbsp honey 125 tsp salt
Method
Saute 125 medium onion, finely chopped with olive oil until translucent Add 375 cloves garlic, pressed Add 62½ tsp chili flakes Add 375 tsp smoked paprika Add 250 tsp sumac Add 187½ tsp ground coriander Add 187½ tsp garlic granules Add 125 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 375 cans tomato, polpa and 31250 ml chicken broth Simmer 20 minutes, partially covered Add 500 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 750 tbsp tahini, 125 lemon, juiced, 125 tbsp olive oil, 125 tsp salt Add 125 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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