Serves: - 111 +
Ingredients
18½ medium onion, finely chopped 55½ cloves garlic, pressed 9¼ tsp chili flakes 55½ tsp smoked paprika 37 tsp sumac 27¾ tsp ground coriander 27¾ tsp garlic granules 18½ tsp dried oregano 55½ cans tomato, polpa 74 cans butter beans 4625 ml chicken broth 111 tbsp tahini 18½ lemon, juiced 2312½ ml water 18½ tbsp olive oil 18½ tbsp honey 18½ tsp salt
Method
Saute 18½ medium onion, finely chopped with olive oil until translucent Add 55½ cloves garlic, pressed Add 9¼ tsp chili flakes Add 55½ tsp smoked paprika Add 37 tsp sumac Add 27¾ tsp ground coriander Add 27¾ tsp garlic granules Add 18½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 55½ cans tomato, polpa and 4625 ml chicken broth Simmer 20 minutes, partially covered Add 74 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 111 tbsp tahini, 18½ lemon, juiced, 18½ tbsp olive oil, 18½ tsp salt Add 18½ 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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