Serves: - 402 +
Ingredients
67 medium onion, finely chopped 201 cloves garlic, pressed 33½ tsp chili flakes 201 tsp smoked paprika 134 tsp sumac 100½ tsp ground coriander 100½ tsp garlic granules 67 tsp dried oregano 201 cans tomato, polpa 268 cans butter beans 16750 ml chicken broth 402 tbsp tahini 67 lemon, juiced 8375 ml water 67 tbsp olive oil 67 tbsp honey 67 tsp salt
Method
Saute 67 medium onion, finely chopped with olive oil until translucent Add 201 cloves garlic, pressed Add 33½ tsp chili flakes Add 201 tsp smoked paprika Add 134 tsp sumac Add 100½ tsp ground coriander Add 100½ tsp garlic granules Add 67 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 201 cans tomato, polpa and 16750 ml chicken broth Simmer 20 minutes, partially covered Add 268 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 402 tbsp tahini, 67 lemon, juiced, 67 tbsp olive oil, 67 tsp salt Add 67 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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