Serves: - 255 +
Ingredients
42½ medium onion, finely chopped 127½ cloves garlic, pressed 21¼ tsp chili flakes 127½ tsp smoked paprika 85 tsp sumac 63¾ tsp ground coriander 63¾ tsp garlic granules 42½ tsp dried oregano 127½ cans tomato, polpa 170 cans butter beans 10625 ml chicken broth 255 tbsp tahini 42½ lemon, juiced 5312½ ml water 42½ tbsp olive oil 42½ tbsp honey 42½ tsp salt
Method
Saute 42½ medium onion, finely chopped with olive oil until translucent Add 127½ cloves garlic, pressed Add 21¼ tsp chili flakes Add 127½ tsp smoked paprika Add 85 tsp sumac Add 63¾ tsp ground coriander Add 63¾ tsp garlic granules Add 42½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 127½ cans tomato, polpa and 10625 ml chicken broth Simmer 20 minutes, partially covered Add 170 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 255 tbsp tahini, 42½ lemon, juiced, 42½ tbsp olive oil, 42½ tsp salt Add 42½ 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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