Serves: - 258 +
Ingredients
43 medium onion, finely chopped 129 cloves garlic, pressed 21½ tsp chili flakes 129 tsp smoked paprika 86 tsp sumac 64½ tsp ground coriander 64½ tsp garlic granules 43 tsp dried oregano 129 cans tomato, polpa 172 cans butter beans 10750 ml chicken broth 258 tbsp tahini 43 lemon, juiced 5375 ml water 43 tbsp olive oil 43 tbsp honey 43 tsp salt
Method
Saute 43 medium onion, finely chopped with olive oil until translucent Add 129 cloves garlic, pressed Add 21½ tsp chili flakes Add 129 tsp smoked paprika Add 86 tsp sumac Add 64½ tsp ground coriander Add 64½ tsp garlic granules Add 43 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 129 cans tomato, polpa and 10750 ml chicken broth Simmer 20 minutes, partially covered Add 172 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 258 tbsp tahini, 43 lemon, juiced, 43 tbsp olive oil, 43 tsp salt Add 43 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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