Serves: - 294 +
Ingredients
49 medium onion, finely chopped 147 cloves garlic, pressed 24½ tsp chili flakes 147 tsp smoked paprika 98 tsp sumac 73½ tsp ground coriander 73½ tsp garlic granules 49 tsp dried oregano 147 cans tomato, polpa 196 cans butter beans 12250 ml chicken broth 294 tbsp tahini 49 lemon, juiced 6125 ml water 49 tbsp olive oil 49 tbsp honey 49 tsp salt
Method
Saute 49 medium onion, finely chopped with olive oil until translucent Add 147 cloves garlic, pressed Add 24½ tsp chili flakes Add 147 tsp smoked paprika Add 98 tsp sumac Add 73½ tsp ground coriander Add 73½ tsp garlic granules Add 49 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 147 cans tomato, polpa and 12250 ml chicken broth Simmer 20 minutes, partially covered Add 196 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 294 tbsp tahini, 49 lemon, juiced, 49 tbsp olive oil, 49 tsp salt Add 49 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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