Serves: - 930 +
Ingredients
155 medium onion, finely chopped 465 cloves garlic, pressed 77½ tsp chili flakes 465 tsp smoked paprika 310 tsp sumac 232½ tsp ground coriander 232½ tsp garlic granules 155 tsp dried oregano 465 cans tomato, polpa 620 cans butter beans 38750 ml chicken broth 930 tbsp tahini 155 lemon, juiced 19375 ml water 155 tbsp olive oil 155 tbsp honey 155 tsp salt
Method
Saute 155 medium onion, finely chopped with olive oil until translucent Add 465 cloves garlic, pressed Add 77½ tsp chili flakes Add 465 tsp smoked paprika Add 310 tsp sumac Add 232½ tsp ground coriander Add 232½ tsp garlic granules Add 155 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 465 cans tomato, polpa and 38750 ml chicken broth Simmer 20 minutes, partially covered Add 620 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 930 tbsp tahini, 155 lemon, juiced, 155 tbsp olive oil, 155 tsp salt Add 155 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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