Serves: - 990 +
Ingredients
165 medium onion, finely chopped 495 cloves garlic, pressed 82½ tsp chili flakes 495 tsp smoked paprika 330 tsp sumac 247½ tsp ground coriander 247½ tsp garlic granules 165 tsp dried oregano 495 cans tomato, polpa 660 cans butter beans 41250 ml chicken broth 990 tbsp tahini 165 lemon, juiced 20625 ml water 165 tbsp olive oil 165 tbsp honey 165 tsp salt
Method
Saute 165 medium onion, finely chopped with olive oil until translucent Add 495 cloves garlic, pressed Add 82½ tsp chili flakes Add 495 tsp smoked paprika Add 330 tsp sumac Add 247½ tsp ground coriander Add 247½ tsp garlic granules Add 165 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 495 cans tomato, polpa and 41250 ml chicken broth Simmer 20 minutes, partially covered Add 660 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 990 tbsp tahini, 165 lemon, juiced, 165 tbsp olive oil, 165 tsp salt Add 165 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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