Serves: - 129 +
Ingredients
21½ medium onion, finely chopped 64½ cloves garlic, pressed 10¾ tsp chili flakes 64½ tsp smoked paprika 43 tsp sumac 32¼ tsp ground coriander 32¼ tsp garlic granules 21½ tsp dried oregano 64½ cans tomato, polpa 86 cans butter beans 5375 ml chicken broth 129 tbsp tahini 21½ lemon, juiced 2687½ ml water 21½ tbsp olive oil 21½ tbsp honey 21½ tsp salt
Method
Saute 21½ medium onion, finely chopped with olive oil until translucent Add 64½ cloves garlic, pressed Add 10¾ tsp chili flakes Add 64½ tsp smoked paprika Add 43 tsp sumac Add 32¼ tsp ground coriander Add 32¼ tsp garlic granules Add 21½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 64½ cans tomato, polpa and 5375 ml chicken broth Simmer 20 minutes, partially covered Add 86 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 129 tbsp tahini, 21½ lemon, juiced, 21½ tbsp olive oil, 21½ tsp salt Add 21½ 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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