Serves: - 153 +
Ingredients
25½ medium onion, finely chopped 76½ cloves garlic, pressed 12¾ tsp chili flakes 76½ tsp smoked paprika 51 tsp sumac 38¼ tsp ground coriander 38¼ tsp garlic granules 25½ tsp dried oregano 76½ cans tomato, polpa 102 cans butter beans 6375 ml chicken broth 153 tbsp tahini 25½ lemon, juiced 3187½ ml water 25½ tbsp olive oil 25½ tbsp honey 25½ tsp salt
Method
Saute 25½ medium onion, finely chopped with olive oil until translucent Add 76½ cloves garlic, pressed Add 12¾ tsp chili flakes Add 76½ tsp smoked paprika Add 51 tsp sumac Add 38¼ tsp ground coriander Add 38¼ tsp garlic granules Add 25½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 76½ cans tomato, polpa and 6375 ml chicken broth Simmer 20 minutes, partially covered Add 102 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 153 tbsp tahini, 25½ lemon, juiced, 25½ tbsp olive oil, 25½ tsp salt Add 25½ 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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