Serves: - 204 +
Ingredients
34 medium onion, finely chopped 102 cloves garlic, pressed 17 tsp chili flakes 102 tsp smoked paprika 68 tsp sumac 51 tsp ground coriander 51 tsp garlic granules 34 tsp dried oregano 102 cans tomato, polpa 136 cans butter beans 8500 ml chicken broth 204 tbsp tahini 34 lemon, juiced 4250 ml water 34 tbsp olive oil 34 tbsp honey 34 tsp salt
Method
Saute 34 medium onion, finely chopped with olive oil until translucent Add 102 cloves garlic, pressed Add 17 tsp chili flakes Add 102 tsp smoked paprika Add 68 tsp sumac Add 51 tsp ground coriander Add 51 tsp garlic granules Add 34 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 102 cans tomato, polpa and 8500 ml chicken broth Simmer 20 minutes, partially covered Add 136 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 204 tbsp tahini, 34 lemon, juiced, 34 tbsp olive oil, 34 tsp salt Add 34 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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