Serves: - 165 +
Ingredients
27½ medium onion, finely chopped 82½ cloves garlic, pressed 13¾ tsp chili flakes 82½ tsp smoked paprika 55 tsp sumac 41¼ tsp ground coriander 41¼ tsp garlic granules 27½ tsp dried oregano 82½ cans tomato, polpa 110 cans butter beans 6875 ml chicken broth 165 tbsp tahini 27½ lemon, juiced 3437½ ml water 27½ tbsp olive oil 27½ tbsp honey 27½ tsp salt
Method
Saute 27½ medium onion, finely chopped with olive oil until translucent Add 82½ cloves garlic, pressed Add 13¾ tsp chili flakes Add 82½ tsp smoked paprika Add 55 tsp sumac Add 41¼ tsp ground coriander Add 41¼ tsp garlic granules Add 27½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 82½ cans tomato, polpa and 6875 ml chicken broth Simmer 20 minutes, partially covered Add 110 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 165 tbsp tahini, 27½ lemon, juiced, 27½ tbsp olive oil, 27½ tsp salt Add 27½ 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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