Serves: - 282 +
Ingredients
47 medium onion, finely chopped 141 cloves garlic, pressed 23½ tsp chili flakes 141 tsp smoked paprika 94 tsp sumac 70½ tsp ground coriander 70½ tsp garlic granules 47 tsp dried oregano 141 cans tomato, polpa 188 cans butter beans 11750 ml chicken broth 282 tbsp tahini 47 lemon, juiced 5875 ml water 47 tbsp olive oil 47 tbsp honey 47 tsp salt
Method
Saute 47 medium onion, finely chopped with olive oil until translucent Add 141 cloves garlic, pressed Add 23½ tsp chili flakes Add 141 tsp smoked paprika Add 94 tsp sumac Add 70½ tsp ground coriander Add 70½ tsp garlic granules Add 47 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 141 cans tomato, polpa and 11750 ml chicken broth Simmer 20 minutes, partially covered Add 188 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 282 tbsp tahini, 47 lemon, juiced, 47 tbsp olive oil, 47 tsp salt Add 47 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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