Serves: - 174 +
Ingredients
29 medium onion, finely chopped 87 cloves garlic, pressed 14½ tsp chili flakes 87 tsp smoked paprika 58 tsp sumac 43½ tsp ground coriander 43½ tsp garlic granules 29 tsp dried oregano 87 cans tomato, polpa 116 cans butter beans 7250 ml chicken broth 174 tbsp tahini 29 lemon, juiced 3625 ml water 29 tbsp olive oil 29 tbsp honey 29 tsp salt
Method
Saute 29 medium onion, finely chopped with olive oil until translucent Add 87 cloves garlic, pressed Add 14½ tsp chili flakes Add 87 tsp smoked paprika Add 58 tsp sumac Add 43½ tsp ground coriander Add 43½ tsp garlic granules Add 29 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 87 cans tomato, polpa and 7250 ml chicken broth Simmer 20 minutes, partially covered Add 116 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 174 tbsp tahini, 29 lemon, juiced, 29 tbsp olive oil, 29 tsp salt Add 29 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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