Serves: - 195 +
Ingredients
32½ medium onion, finely chopped 97½ cloves garlic, pressed 16¼ tsp chili flakes 97½ tsp smoked paprika 65 tsp sumac 48¾ tsp ground coriander 48¾ tsp garlic granules 32½ tsp dried oregano 97½ cans tomato, polpa 130 cans butter beans 8125 ml chicken broth 195 tbsp tahini 32½ lemon, juiced 4062½ ml water 32½ tbsp olive oil 32½ tbsp honey 32½ tsp salt
Method
Saute 32½ medium onion, finely chopped with olive oil until translucent Add 97½ cloves garlic, pressed Add 16¼ tsp chili flakes Add 97½ tsp smoked paprika Add 65 tsp sumac Add 48¾ tsp ground coriander Add 48¾ tsp garlic granules Add 32½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 97½ cans tomato, polpa and 8125 ml chicken broth Simmer 20 minutes, partially covered Add 130 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 195 tbsp tahini, 32½ lemon, juiced, 32½ tbsp olive oil, 32½ tsp salt Add 32½ 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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