Serves: - 870 +
Ingredients
145 medium onion, finely chopped 435 cloves garlic, pressed 72½ tsp chili flakes 435 tsp smoked paprika 290 tsp sumac 217½ tsp ground coriander 217½ tsp garlic granules 145 tsp dried oregano 435 cans tomato, polpa 580 cans butter beans 36250 ml chicken broth 870 tbsp tahini 145 lemon, juiced 18125 ml water 145 tbsp olive oil 145 tbsp honey 145 tsp salt
Method
Saute 145 medium onion, finely chopped with olive oil until translucent Add 435 cloves garlic, pressed Add 72½ tsp chili flakes Add 435 tsp smoked paprika Add 290 tsp sumac Add 217½ tsp ground coriander Add 217½ tsp garlic granules Add 145 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 435 cans tomato, polpa and 36250 ml chicken broth Simmer 20 minutes, partially covered Add 580 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 870 tbsp tahini, 145 lemon, juiced, 145 tbsp olive oil, 145 tsp salt Add 145 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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