Serves: - 756 +
Ingredients
126 medium onion, finely chopped 378 cloves garlic, pressed 63 tsp chili flakes 378 tsp smoked paprika 252 tsp sumac 189 tsp ground coriander 189 tsp garlic granules 126 tsp dried oregano 378 cans tomato, polpa 504 cans butter beans 31500 ml chicken broth 756 tbsp tahini 126 lemon, juiced 15750 ml water 126 tbsp olive oil 126 tbsp honey 126 tsp salt
Method
Saute 126 medium onion, finely chopped with olive oil until translucent Add 378 cloves garlic, pressed Add 63 tsp chili flakes Add 378 tsp smoked paprika Add 252 tsp sumac Add 189 tsp ground coriander Add 189 tsp garlic granules Add 126 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 378 cans tomato, polpa and 31500 ml chicken broth Simmer 20 minutes, partially covered Add 504 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 756 tbsp tahini, 126 lemon, juiced, 126 tbsp olive oil, 126 tsp salt Add 126 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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