Serves: - 264 +
Ingredients
44 medium onion, finely chopped 132 cloves garlic, pressed 22 tsp chili flakes 132 tsp smoked paprika 88 tsp sumac 66 tsp ground coriander 66 tsp garlic granules 44 tsp dried oregano 132 cans tomato, polpa 176 cans butter beans 11000 ml chicken broth 264 tbsp tahini 44 lemon, juiced 5500 ml water 44 tbsp olive oil 44 tbsp honey 44 tsp salt
Method
Saute 44 medium onion, finely chopped with olive oil until translucent Add 132 cloves garlic, pressed Add 22 tsp chili flakes Add 132 tsp smoked paprika Add 88 tsp sumac Add 66 tsp ground coriander Add 66 tsp garlic granules Add 44 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 132 cans tomato, polpa and 11000 ml chicken broth Simmer 20 minutes, partially covered Add 176 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 264 tbsp tahini, 44 lemon, juiced, 44 tbsp olive oil, 44 tsp salt Add 44 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: