Serves: - 189 +
Ingredients
31½ medium onion, finely chopped 94½ cloves garlic, pressed 15¾ tsp chili flakes 94½ tsp smoked paprika 63 tsp sumac 47¼ tsp ground coriander 47¼ tsp garlic granules 31½ tsp dried oregano 94½ cans tomato, polpa 126 cans butter beans 7875 ml chicken broth 189 tbsp tahini 31½ lemon, juiced 3937½ ml water 31½ tbsp olive oil 31½ tbsp honey 31½ tsp salt
Method
Saute 31½ medium onion, finely chopped with olive oil until translucent Add 94½ cloves garlic, pressed Add 15¾ tsp chili flakes Add 94½ tsp smoked paprika Add 63 tsp sumac Add 47¼ tsp ground coriander Add 47¼ tsp garlic granules Add 31½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 94½ cans tomato, polpa and 7875 ml chicken broth Simmer 20 minutes, partially covered Add 126 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 189 tbsp tahini, 31½ lemon, juiced, 31½ tbsp olive oil, 31½ tsp salt Add 31½ 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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