Serves: - 147 +
Ingredients
24½ medium onion, finely chopped 73½ cloves garlic, pressed 12¼ tsp chili flakes 73½ tsp smoked paprika 49 tsp sumac 36¾ tsp ground coriander 36¾ tsp garlic granules 24½ tsp dried oregano 73½ cans tomato, polpa 98 cans butter beans 6125 ml chicken broth 147 tbsp tahini 24½ lemon, juiced 3062½ ml water 24½ tbsp olive oil 24½ tbsp honey 24½ tsp salt
Method
Saute 24½ medium onion, finely chopped with olive oil until translucent Add 73½ cloves garlic, pressed Add 12¼ tsp chili flakes Add 73½ tsp smoked paprika Add 49 tsp sumac Add 36¾ tsp ground coriander Add 36¾ tsp garlic granules Add 24½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 73½ cans tomato, polpa and 6125 ml chicken broth Simmer 20 minutes, partially covered Add 98 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 147 tbsp tahini, 24½ lemon, juiced, 24½ tbsp olive oil, 24½ tsp salt Add 24½ 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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