Serves: - 234 +
Ingredients
39 medium onion, finely chopped 117 cloves garlic, pressed 19½ tsp chili flakes 117 tsp smoked paprika 78 tsp sumac 58½ tsp ground coriander 58½ tsp garlic granules 39 tsp dried oregano 117 cans tomato, polpa 156 cans butter beans 9750 ml chicken broth 234 tbsp tahini 39 lemon, juiced 4875 ml water 39 tbsp olive oil 39 tbsp honey 39 tsp salt
Method
Saute 39 medium onion, finely chopped with olive oil until translucent Add 117 cloves garlic, pressed Add 19½ tsp chili flakes Add 117 tsp smoked paprika Add 78 tsp sumac Add 58½ tsp ground coriander Add 58½ tsp garlic granules Add 39 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 117 cans tomato, polpa and 9750 ml chicken broth Simmer 20 minutes, partially covered Add 156 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 234 tbsp tahini, 39 lemon, juiced, 39 tbsp olive oil, 39 tsp salt Add 39 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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