Serves: - 408 +
Ingredients
68 medium onion, finely chopped 204 cloves garlic, pressed 34 tsp chili flakes 204 tsp smoked paprika 136 tsp sumac 102 tsp ground coriander 102 tsp garlic granules 68 tsp dried oregano 204 cans tomato, polpa 272 cans butter beans 17000 ml chicken broth 408 tbsp tahini 68 lemon, juiced 8500 ml water 68 tbsp olive oil 68 tbsp honey 68 tsp salt
Method
Saute 68 medium onion, finely chopped with olive oil until translucent Add 204 cloves garlic, pressed Add 34 tsp chili flakes Add 204 tsp smoked paprika Add 136 tsp sumac Add 102 tsp ground coriander Add 102 tsp garlic granules Add 68 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 204 cans tomato, polpa and 17000 ml chicken broth Simmer 20 minutes, partially covered Add 272 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 408 tbsp tahini, 68 lemon, juiced, 68 tbsp olive oil, 68 tsp salt Add 68 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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