Serves: - 780 +
Ingredients
130 medium onion, finely chopped 390 cloves garlic, pressed 65 tsp chili flakes 390 tsp smoked paprika 260 tsp sumac 195 tsp ground coriander 195 tsp garlic granules 130 tsp dried oregano 390 cans tomato, polpa 520 cans butter beans 32500 ml chicken broth 780 tbsp tahini 130 lemon, juiced 16250 ml water 130 tbsp olive oil 130 tbsp honey 130 tsp salt
Method
Saute 130 medium onion, finely chopped with olive oil until translucent Add 390 cloves garlic, pressed Add 65 tsp chili flakes Add 390 tsp smoked paprika Add 260 tsp sumac Add 195 tsp ground coriander Add 195 tsp garlic granules Add 130 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 390 cans tomato, polpa and 32500 ml chicken broth Simmer 20 minutes, partially covered Add 520 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 780 tbsp tahini, 130 lemon, juiced, 130 tbsp olive oil, 130 tsp salt Add 130 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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