Serves: - 141 +
Ingredients
23½ medium onion, finely chopped 70½ cloves garlic, pressed 11¾ tsp chili flakes 70½ tsp smoked paprika 47 tsp sumac 35¼ tsp ground coriander 35¼ tsp garlic granules 23½ tsp dried oregano 70½ cans tomato, polpa 94 cans butter beans 5875 ml chicken broth 141 tbsp tahini 23½ lemon, juiced 2937½ ml water 23½ tbsp olive oil 23½ tbsp honey 23½ tsp salt
Method
Saute 23½ medium onion, finely chopped with olive oil until translucent Add 70½ cloves garlic, pressed Add 11¾ tsp chili flakes Add 70½ tsp smoked paprika Add 47 tsp sumac Add 35¼ tsp ground coriander Add 35¼ tsp garlic granules Add 23½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 70½ cans tomato, polpa and 5875 ml chicken broth Simmer 20 minutes, partially covered Add 94 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 141 tbsp tahini, 23½ lemon, juiced, 23½ tbsp olive oil, 23½ tsp salt Add 23½ 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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