Serves: - 864 +
Ingredients
144 medium onion, finely chopped 432 cloves garlic, pressed 72 tsp chili flakes 432 tsp smoked paprika 288 tsp sumac 216 tsp ground coriander 216 tsp garlic granules 144 tsp dried oregano 432 cans tomato, polpa 576 cans butter beans 36000 ml chicken broth 864 tbsp tahini 144 lemon, juiced 18000 ml water 144 tbsp olive oil 144 tbsp honey 144 tsp salt
Method
Saute 144 medium onion, finely chopped with olive oil until translucent Add 432 cloves garlic, pressed Add 72 tsp chili flakes Add 432 tsp smoked paprika Add 288 tsp sumac Add 216 tsp ground coriander Add 216 tsp garlic granules Add 144 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 432 cans tomato, polpa and 36000 ml chicken broth Simmer 20 minutes, partially covered Add 576 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 864 tbsp tahini, 144 lemon, juiced, 144 tbsp olive oil, 144 tsp salt Add 144 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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