Serves: - 117 +
Ingredients
19½ medium onion, finely chopped 58½ cloves garlic, pressed 9¾ tsp chili flakes 58½ tsp smoked paprika 39 tsp sumac 29¼ tsp ground coriander 29¼ tsp garlic granules 19½ tsp dried oregano 58½ cans tomato, polpa 78 cans butter beans 4875 ml chicken broth 117 tbsp tahini 19½ lemon, juiced 2437½ ml water 19½ tbsp olive oil 19½ tbsp honey 19½ tsp salt
Method
Saute 19½ medium onion, finely chopped with olive oil until translucent Add 58½ cloves garlic, pressed Add 9¾ tsp chili flakes Add 58½ tsp smoked paprika Add 39 tsp sumac Add 29¼ tsp ground coriander Add 29¼ tsp garlic granules Add 19½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 58½ cans tomato, polpa and 4875 ml chicken broth Simmer 20 minutes, partially covered Add 78 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 117 tbsp tahini, 19½ lemon, juiced, 19½ tbsp olive oil, 19½ tsp salt Add 19½ 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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