Serves: - 480 +
Ingredients
80 medium onion, finely chopped 240 cloves garlic, pressed 40 tsp chili flakes 240 tsp smoked paprika 160 tsp sumac 120 tsp ground coriander 120 tsp garlic granules 80 tsp dried oregano 240 cans tomato, polpa 320 cans butter beans 20000 ml chicken broth 480 tbsp tahini 80 lemon, juiced 10000 ml water 80 tbsp olive oil 80 tbsp honey 80 tsp salt
Method
Saute 80 medium onion, finely chopped with olive oil until translucent Add 240 cloves garlic, pressed Add 40 tsp chili flakes Add 240 tsp smoked paprika Add 160 tsp sumac Add 120 tsp ground coriander Add 120 tsp garlic granules Add 80 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 240 cans tomato, polpa and 20000 ml chicken broth Simmer 20 minutes, partially covered Add 320 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 480 tbsp tahini, 80 lemon, juiced, 80 tbsp olive oil, 80 tsp salt Add 80 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: