Serves: - 276 +
Ingredients
46 medium onion, finely chopped 138 cloves garlic, pressed 23 tsp chili flakes 138 tsp smoked paprika 92 tsp sumac 69 tsp ground coriander 69 tsp garlic granules 46 tsp dried oregano 138 cans tomato, polpa 184 cans butter beans 11500 ml chicken broth 276 tbsp tahini 46 lemon, juiced 5750 ml water 46 tbsp olive oil 46 tbsp honey 46 tsp salt
Method
Saute 46 medium onion, finely chopped with olive oil until translucent Add 138 cloves garlic, pressed Add 23 tsp chili flakes Add 138 tsp smoked paprika Add 92 tsp sumac Add 69 tsp ground coriander Add 69 tsp garlic granules Add 46 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 138 cans tomato, polpa and 11500 ml chicken broth Simmer 20 minutes, partially covered Add 184 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 276 tbsp tahini, 46 lemon, juiced, 46 tbsp olive oil, 46 tsp salt Add 46 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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