Serves: - 201 +
Ingredients
33½ medium onion, finely chopped 100½ cloves garlic, pressed 16¾ tsp chili flakes 100½ tsp smoked paprika 67 tsp sumac 50¼ tsp ground coriander 50¼ tsp garlic granules 33½ tsp dried oregano 100½ cans tomato, polpa 134 cans butter beans 8375 ml chicken broth 201 tbsp tahini 33½ lemon, juiced 4187½ ml water 33½ tbsp olive oil 33½ tbsp honey 33½ tsp salt
Method
Saute 33½ medium onion, finely chopped with olive oil until translucent Add 100½ cloves garlic, pressed Add 16¾ tsp chili flakes Add 100½ tsp smoked paprika Add 67 tsp sumac Add 50¼ tsp ground coriander Add 50¼ tsp garlic granules Add 33½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 100½ cans tomato, polpa and 8375 ml chicken broth Simmer 20 minutes, partially covered Add 134 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 201 tbsp tahini, 33½ lemon, juiced, 33½ tbsp olive oil, 33½ tsp salt Add 33½ 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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