Serves: - 984 +
Ingredients
164 medium onion, finely chopped 492 cloves garlic, pressed 82 tsp chili flakes 492 tsp smoked paprika 328 tsp sumac 246 tsp ground coriander 246 tsp garlic granules 164 tsp dried oregano 492 cans tomato, polpa 656 cans butter beans 41000 ml chicken broth 984 tbsp tahini 164 lemon, juiced 20500 ml water 164 tbsp olive oil 164 tbsp honey 164 tsp salt
Method
Saute 164 medium onion, finely chopped with olive oil until translucent Add 492 cloves garlic, pressed Add 82 tsp chili flakes Add 492 tsp smoked paprika Add 328 tsp sumac Add 246 tsp ground coriander Add 246 tsp garlic granules Add 164 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 492 cans tomato, polpa and 41000 ml chicken broth Simmer 20 minutes, partially covered Add 656 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 984 tbsp tahini, 164 lemon, juiced, 164 tbsp olive oil, 164 tsp salt Add 164 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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