Serves: - 354 +
Ingredients
59 medium onion, finely chopped 177 cloves garlic, pressed 29½ tsp chili flakes 177 tsp smoked paprika 118 tsp sumac 88½ tsp ground coriander 88½ tsp garlic granules 59 tsp dried oregano 177 cans tomato, polpa 236 cans butter beans 14750 ml chicken broth 354 tbsp tahini 59 lemon, juiced 7375 ml water 59 tbsp olive oil 59 tbsp honey 59 tsp salt
Method
Saute 59 medium onion, finely chopped with olive oil until translucent Add 177 cloves garlic, pressed Add 29½ tsp chili flakes Add 177 tsp smoked paprika Add 118 tsp sumac Add 88½ tsp ground coriander Add 88½ tsp garlic granules Add 59 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 177 cans tomato, polpa and 14750 ml chicken broth Simmer 20 minutes, partially covered Add 236 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 354 tbsp tahini, 59 lemon, juiced, 59 tbsp olive oil, 59 tsp salt Add 59 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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