Serves: - 228 +
Ingredients
38 medium onion, finely chopped 114 cloves garlic, pressed 19 tsp chili flakes 114 tsp smoked paprika 76 tsp sumac 57 tsp ground coriander 57 tsp garlic granules 38 tsp dried oregano 114 cans tomato, polpa 152 cans butter beans 9500 ml chicken broth 228 tbsp tahini 38 lemon, juiced 4750 ml water 38 tbsp olive oil 38 tbsp honey 38 tsp salt
Method
Saute 38 medium onion, finely chopped with olive oil until translucent Add 114 cloves garlic, pressed Add 19 tsp chili flakes Add 114 tsp smoked paprika Add 76 tsp sumac Add 57 tsp ground coriander Add 57 tsp garlic granules Add 38 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 114 cans tomato, polpa and 9500 ml chicken broth Simmer 20 minutes, partially covered Add 152 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 228 tbsp tahini, 38 lemon, juiced, 38 tbsp olive oil, 38 tsp salt Add 38 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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