Serves: - 159 +
Ingredients
26½ medium onion, finely chopped 79½ cloves garlic, pressed 13¼ tsp chili flakes 79½ tsp smoked paprika 53 tsp sumac 39¾ tsp ground coriander 39¾ tsp garlic granules 26½ tsp dried oregano 79½ cans tomato, polpa 106 cans butter beans 6625 ml chicken broth 159 tbsp tahini 26½ lemon, juiced 3312½ ml water 26½ tbsp olive oil 26½ tbsp honey 26½ tsp salt
Method
Saute 26½ medium onion, finely chopped with olive oil until translucent Add 79½ cloves garlic, pressed Add 13¼ tsp chili flakes Add 79½ tsp smoked paprika Add 53 tsp sumac Add 39¾ tsp ground coriander Add 39¾ tsp garlic granules Add 26½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 79½ cans tomato, polpa and 6625 ml chicken broth Simmer 20 minutes, partially covered Add 106 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 159 tbsp tahini, 26½ lemon, juiced, 26½ tbsp olive oil, 26½ tsp salt Add 26½ 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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