Serves: - 840 +
Ingredients
140 medium onion, finely chopped 420 cloves garlic, pressed 70 tsp chili flakes 420 tsp smoked paprika 280 tsp sumac 210 tsp ground coriander 210 tsp garlic granules 140 tsp dried oregano 420 cans tomato, polpa 560 cans butter beans 35000 ml chicken broth 840 tbsp tahini 140 lemon, juiced 17500 ml water 140 tbsp olive oil 140 tbsp honey 140 tsp salt
Method
Saute 140 medium onion, finely chopped with olive oil until translucent Add 420 cloves garlic, pressed Add 70 tsp chili flakes Add 420 tsp smoked paprika Add 280 tsp sumac Add 210 tsp ground coriander Add 210 tsp garlic granules Add 140 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 420 cans tomato, polpa and 35000 ml chicken broth Simmer 20 minutes, partially covered Add 560 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 840 tbsp tahini, 140 lemon, juiced, 140 tbsp olive oil, 140 tsp salt Add 140 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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