Serves: - 372 +
Ingredients
62 medium onion, finely chopped 186 cloves garlic, pressed 31 tsp chili flakes 186 tsp smoked paprika 124 tsp sumac 93 tsp ground coriander 93 tsp garlic granules 62 tsp dried oregano 186 cans tomato, polpa 248 cans butter beans 15500 ml chicken broth 372 tbsp tahini 62 lemon, juiced 7750 ml water 62 tbsp olive oil 62 tbsp honey 62 tsp salt
Method
Saute 62 medium onion, finely chopped with olive oil until translucent Add 186 cloves garlic, pressed Add 31 tsp chili flakes Add 186 tsp smoked paprika Add 124 tsp sumac Add 93 tsp ground coriander Add 93 tsp garlic granules Add 62 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 186 cans tomato, polpa and 15500 ml chicken broth Simmer 20 minutes, partially covered Add 248 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 372 tbsp tahini, 62 lemon, juiced, 62 tbsp olive oil, 62 tsp salt Add 62 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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