Serves: - 69 +
Ingredients
11½ medium onion, finely chopped 34½ cloves garlic, pressed 5¾ tsp chili flakes 34½ tsp smoked paprika 23 tsp sumac 17¼ tsp ground coriander 17¼ tsp garlic granules 11½ tsp dried oregano 34½ cans tomato, polpa 46 cans butter beans 2875 ml chicken broth 69 tbsp tahini 11½ lemon, juiced 1437½ ml water 11½ tbsp olive oil 11½ tbsp honey 11½ tsp salt
Method
Saute 11½ medium onion, finely chopped with olive oil until translucent Add 34½ cloves garlic, pressed Add 5¾ tsp chili flakes Add 34½ tsp smoked paprika Add 23 tsp sumac Add 17¼ tsp ground coriander Add 17¼ tsp garlic granules Add 11½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 34½ cans tomato, polpa and 2875 ml chicken broth Simmer 20 minutes, partially covered Add 46 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 69 tbsp tahini, 11½ lemon, juiced, 11½ tbsp olive oil, 11½ tsp salt Add 11½ 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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