Serves: - 390 +
Ingredients
65 medium onion, finely chopped 195 cloves garlic, pressed 32½ tsp chili flakes 195 tsp smoked paprika 130 tsp sumac 97½ tsp ground coriander 97½ tsp garlic granules 65 tsp dried oregano 195 cans tomato, polpa 260 cans butter beans 16250 ml chicken broth 390 tbsp tahini 65 lemon, juiced 8125 ml water 65 tbsp olive oil 65 tbsp honey 65 tsp salt
Method
Saute 65 medium onion, finely chopped with olive oil until translucent Add 195 cloves garlic, pressed Add 32½ tsp chili flakes Add 195 tsp smoked paprika Add 130 tsp sumac Add 97½ tsp ground coriander Add 97½ tsp garlic granules Add 65 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 195 cans tomato, polpa and 16250 ml chicken broth Simmer 20 minutes, partially covered Add 260 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 390 tbsp tahini, 65 lemon, juiced, 65 tbsp olive oil, 65 tsp salt Add 65 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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