Serves: - 426 +
Ingredients
71 medium onion, finely chopped 213 cloves garlic, pressed 35½ tsp chili flakes 213 tsp smoked paprika 142 tsp sumac 106½ tsp ground coriander 106½ tsp garlic granules 71 tsp dried oregano 213 cans tomato, polpa 284 cans butter beans 17750 ml chicken broth 426 tbsp tahini 71 lemon, juiced 8875 ml water 71 tbsp olive oil 71 tbsp honey 71 tsp salt
Method
Saute 71 medium onion, finely chopped with olive oil until translucent Add 213 cloves garlic, pressed Add 35½ tsp chili flakes Add 213 tsp smoked paprika Add 142 tsp sumac Add 106½ tsp ground coriander Add 106½ tsp garlic granules Add 71 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 213 cans tomato, polpa and 17750 ml chicken broth Simmer 20 minutes, partially covered Add 284 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 426 tbsp tahini, 71 lemon, juiced, 71 tbsp olive oil, 71 tsp salt Add 71 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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