Serves: - 876 +
Ingredients
146 medium onion, finely chopped 438 cloves garlic, pressed 73 tsp chili flakes 438 tsp smoked paprika 292 tsp sumac 219 tsp ground coriander 219 tsp garlic granules 146 tsp dried oregano 438 cans tomato, polpa 584 cans butter beans 36500 ml chicken broth 876 tbsp tahini 146 lemon, juiced 18250 ml water 146 tbsp olive oil 146 tbsp honey 146 tsp salt
Method
Saute 146 medium onion, finely chopped with olive oil until translucent Add 438 cloves garlic, pressed Add 73 tsp chili flakes Add 438 tsp smoked paprika Add 292 tsp sumac Add 219 tsp ground coriander Add 219 tsp garlic granules Add 146 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 438 cans tomato, polpa and 36500 ml chicken broth Simmer 20 minutes, partially covered Add 584 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 876 tbsp tahini, 146 lemon, juiced, 146 tbsp olive oil, 146 tsp salt Add 146 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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