Serves: - 186 +
Ingredients
31 medium onion, finely chopped 93 cloves garlic, pressed 15½ tsp chili flakes 93 tsp smoked paprika 62 tsp sumac 46½ tsp ground coriander 46½ tsp garlic granules 31 tsp dried oregano 93 cans tomato, polpa 124 cans butter beans 7750 ml chicken broth 186 tbsp tahini 31 lemon, juiced 3875 ml water 31 tbsp olive oil 31 tbsp honey 31 tsp salt
Method
Saute 31 medium onion, finely chopped with olive oil until translucent Add 93 cloves garlic, pressed Add 15½ tsp chili flakes Add 93 tsp smoked paprika Add 62 tsp sumac Add 46½ tsp ground coriander Add 46½ tsp garlic granules Add 31 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 93 cans tomato, polpa and 7750 ml chicken broth Simmer 20 minutes, partially covered Add 124 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 186 tbsp tahini, 31 lemon, juiced, 31 tbsp olive oil, 31 tsp salt Add 31 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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