Serves: - 792 +
Ingredients
132 medium onion, finely chopped 396 cloves garlic, pressed 66 tsp chili flakes 396 tsp smoked paprika 264 tsp sumac 198 tsp ground coriander 198 tsp garlic granules 132 tsp dried oregano 396 cans tomato, polpa 528 cans butter beans 33000 ml chicken broth 792 tbsp tahini 132 lemon, juiced 16500 ml water 132 tbsp olive oil 132 tbsp honey 132 tsp salt
Method
Saute 132 medium onion, finely chopped with olive oil until translucent Add 396 cloves garlic, pressed Add 66 tsp chili flakes Add 396 tsp smoked paprika Add 264 tsp sumac Add 198 tsp ground coriander Add 198 tsp garlic granules Add 132 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 396 cans tomato, polpa and 33000 ml chicken broth Simmer 20 minutes, partially covered Add 528 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 792 tbsp tahini, 132 lemon, juiced, 132 tbsp olive oil, 132 tsp salt Add 132 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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