Serves: - 975 +
Ingredients
162½ medium onion, finely chopped 487½ cloves garlic, pressed 81¼ tsp chili flakes 487½ tsp smoked paprika 325 tsp sumac 243¾ tsp ground coriander 243¾ tsp garlic granules 162½ tsp dried oregano 487½ cans tomato, polpa 650 cans butter beans 40625 ml chicken broth 975 tbsp tahini 162½ lemon, juiced 20312½ ml water 162½ tbsp olive oil 162½ tbsp honey 162½ tsp salt
Method
Saute 162½ medium onion, finely chopped with olive oil until translucent Add 487½ cloves garlic, pressed Add 81¼ tsp chili flakes Add 487½ tsp smoked paprika Add 325 tsp sumac Add 243¾ tsp ground coriander Add 243¾ tsp garlic granules Add 162½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 487½ cans tomato, polpa and 40625 ml chicken broth Simmer 20 minutes, partially covered Add 650 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 975 tbsp tahini, 162½ lemon, juiced, 162½ tbsp olive oil, 162½ tsp salt Add 162½ 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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