Serves: - 306 +
Ingredients
51 medium onion, finely chopped 153 cloves garlic, pressed 25½ tsp chili flakes 153 tsp smoked paprika 102 tsp sumac 76½ tsp ground coriander 76½ tsp garlic granules 51 tsp dried oregano 153 cans tomato, polpa 204 cans butter beans 12750 ml chicken broth 306 tbsp tahini 51 lemon, juiced 6375 ml water 51 tbsp olive oil 51 tbsp honey 51 tsp salt
Method
Saute 51 medium onion, finely chopped with olive oil until translucent Add 153 cloves garlic, pressed Add 25½ tsp chili flakes Add 153 tsp smoked paprika Add 102 tsp sumac Add 76½ tsp ground coriander Add 76½ tsp garlic granules Add 51 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 153 cans tomato, polpa and 12750 ml chicken broth Simmer 20 minutes, partially covered Add 204 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 306 tbsp tahini, 51 lemon, juiced, 51 tbsp olive oil, 51 tsp salt Add 51 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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