Serves: - 924 +
Ingredients
154 medium onion, finely chopped 462 cloves garlic, pressed 77 tsp chili flakes 462 tsp smoked paprika 308 tsp sumac 231 tsp ground coriander 231 tsp garlic granules 154 tsp dried oregano 462 cans tomato, polpa 616 cans butter beans 38500 ml chicken broth 924 tbsp tahini 154 lemon, juiced 19250 ml water 154 tbsp olive oil 154 tbsp honey 154 tsp salt
Method
Saute 154 medium onion, finely chopped with olive oil until translucent Add 462 cloves garlic, pressed Add 77 tsp chili flakes Add 462 tsp smoked paprika Add 308 tsp sumac Add 231 tsp ground coriander Add 231 tsp garlic granules Add 154 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 462 cans tomato, polpa and 38500 ml chicken broth Simmer 20 minutes, partially covered Add 616 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 924 tbsp tahini, 154 lemon, juiced, 154 tbsp olive oil, 154 tsp salt Add 154 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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