Serves: - 312 +
Ingredients
52 medium onion, finely chopped 156 cloves garlic, pressed 26 tsp chili flakes 156 tsp smoked paprika 104 tsp sumac 78 tsp ground coriander 78 tsp garlic granules 52 tsp dried oregano 156 cans tomato, polpa 208 cans butter beans 13000 ml chicken broth 312 tbsp tahini 52 lemon, juiced 6500 ml water 52 tbsp olive oil 52 tbsp honey 52 tsp salt
Method
Saute 52 medium onion, finely chopped with olive oil until translucent Add 156 cloves garlic, pressed Add 26 tsp chili flakes Add 156 tsp smoked paprika Add 104 tsp sumac Add 78 tsp ground coriander Add 78 tsp garlic granules Add 52 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 156 cans tomato, polpa and 13000 ml chicken broth Simmer 20 minutes, partially covered Add 208 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 312 tbsp tahini, 52 lemon, juiced, 52 tbsp olive oil, 52 tsp salt Add 52 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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