Serves: - 972 +
Ingredients
162 medium onion, finely chopped 486 cloves garlic, pressed 81 tsp chili flakes 486 tsp smoked paprika 324 tsp sumac 243 tsp ground coriander 243 tsp garlic granules 162 tsp dried oregano 486 cans tomato, polpa 648 cans butter beans 40500 ml chicken broth 972 tbsp tahini 162 lemon, juiced 20250 ml water 162 tbsp olive oil 162 tbsp honey 162 tsp salt
Method
Saute 162 medium onion, finely chopped with olive oil until translucent Add 486 cloves garlic, pressed Add 81 tsp chili flakes Add 486 tsp smoked paprika Add 324 tsp sumac Add 243 tsp ground coriander Add 243 tsp garlic granules Add 162 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 486 cans tomato, polpa and 40500 ml chicken broth Simmer 20 minutes, partially covered Add 648 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 972 tbsp tahini, 162 lemon, juiced, 162 tbsp olive oil, 162 tsp salt Add 162 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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