Serves: - 800 +
Ingredients
133⅓ medium onion, finely chopped 400 cloves garlic, pressed 66⅔ tsp chili flakes 400 tsp smoked paprika 266⅔ tsp sumac 200 tsp ground coriander 200 tsp garlic granules 133⅓ tsp dried oregano 400 cans tomato, polpa 533⅓ cans butter beans 33333⅓ ml chicken broth 800 tbsp tahini 133⅓ lemon, juiced 16666⅔ ml water 133⅓ tbsp olive oil 133⅓ tbsp honey 133⅓ tsp salt
Method
Saute 133⅓ medium onion, finely chopped with olive oil until translucent Add 400 cloves garlic, pressed Add 66⅔ tsp chili flakes Add 400 tsp smoked paprika Add 266⅔ tsp sumac Add 200 tsp ground coriander Add 200 tsp garlic granules Add 133⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 400 cans tomato, polpa and 33333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 533⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 800 tbsp tahini, 133⅓ lemon, juiced, 133⅓ tbsp olive oil, 133⅓ tsp salt Add 133⅓ 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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