Serves: - 378 +
Ingredients
63 medium onion, finely chopped 189 cloves garlic, pressed 31½ tsp chili flakes 189 tsp smoked paprika 126 tsp sumac 94½ tsp ground coriander 94½ tsp garlic granules 63 tsp dried oregano 189 cans tomato, polpa 252 cans butter beans 15750 ml chicken broth 378 tbsp tahini 63 lemon, juiced 7875 ml water 63 tbsp olive oil 63 tbsp honey 63 tsp salt
Method
Saute 63 medium onion, finely chopped with olive oil until translucent Add 189 cloves garlic, pressed Add 31½ tsp chili flakes Add 189 tsp smoked paprika Add 126 tsp sumac Add 94½ tsp ground coriander Add 94½ tsp garlic granules Add 63 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 189 cans tomato, polpa and 15750 ml chicken broth Simmer 20 minutes, partially covered Add 252 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 378 tbsp tahini, 63 lemon, juiced, 63 tbsp olive oil, 63 tsp salt Add 63 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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