Serves: - 396 +
Ingredients
66 medium onion, finely chopped 198 cloves garlic, pressed 33 tsp chili flakes 198 tsp smoked paprika 132 tsp sumac 99 tsp ground coriander 99 tsp garlic granules 66 tsp dried oregano 198 cans tomato, polpa 264 cans butter beans 16500 ml chicken broth 396 tbsp tahini 66 lemon, juiced 8250 ml water 66 tbsp olive oil 66 tbsp honey 66 tsp salt
Method
Saute 66 medium onion, finely chopped with olive oil until translucent Add 198 cloves garlic, pressed Add 33 tsp chili flakes Add 198 tsp smoked paprika Add 132 tsp sumac Add 99 tsp ground coriander Add 99 tsp garlic granules Add 66 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 198 cans tomato, polpa and 16500 ml chicken broth Simmer 20 minutes, partially covered Add 264 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 396 tbsp tahini, 66 lemon, juiced, 66 tbsp olive oil, 66 tsp salt Add 66 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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