Serves: - 936 +
Ingredients
156 medium onion, finely chopped 468 cloves garlic, pressed 78 tsp chili flakes 468 tsp smoked paprika 312 tsp sumac 234 tsp ground coriander 234 tsp garlic granules 156 tsp dried oregano 468 cans tomato, polpa 624 cans butter beans 39000 ml chicken broth 936 tbsp tahini 156 lemon, juiced 19500 ml water 156 tbsp olive oil 156 tbsp honey 156 tsp salt
Method
Saute 156 medium onion, finely chopped with olive oil until translucent Add 468 cloves garlic, pressed Add 78 tsp chili flakes Add 468 tsp smoked paprika Add 312 tsp sumac Add 234 tsp ground coriander Add 234 tsp garlic granules Add 156 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 468 cans tomato, polpa and 39000 ml chicken broth Simmer 20 minutes, partially covered Add 624 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 936 tbsp tahini, 156 lemon, juiced, 156 tbsp olive oil, 156 tsp salt Add 156 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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