Serves: - 882 +
Ingredients
147 medium onion, finely chopped 441 cloves garlic, pressed 73½ tsp chili flakes 441 tsp smoked paprika 294 tsp sumac 220½ tsp ground coriander 220½ tsp garlic granules 147 tsp dried oregano 441 cans tomato, polpa 588 cans butter beans 36750 ml chicken broth 882 tbsp tahini 147 lemon, juiced 18375 ml water 147 tbsp olive oil 147 tbsp honey 147 tsp salt
Method
Saute 147 medium onion, finely chopped with olive oil until translucent Add 441 cloves garlic, pressed Add 73½ tsp chili flakes Add 441 tsp smoked paprika Add 294 tsp sumac Add 220½ tsp ground coriander Add 220½ tsp garlic granules Add 147 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 441 cans tomato, polpa and 36750 ml chicken broth Simmer 20 minutes, partially covered Add 588 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 882 tbsp tahini, 147 lemon, juiced, 147 tbsp olive oil, 147 tsp salt Add 147 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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