Serves: - 93 +
Ingredients
15½ medium onion, finely chopped 46½ cloves garlic, pressed 7¾ tsp chili flakes 46½ tsp smoked paprika 31 tsp sumac 23¼ tsp ground coriander 23¼ tsp garlic granules 15½ tsp dried oregano 46½ cans tomato, polpa 62 cans butter beans 3875 ml chicken broth 93 tbsp tahini 15½ lemon, juiced 1937½ ml water 15½ tbsp olive oil 15½ tbsp honey 15½ tsp salt
Method
Saute 15½ medium onion, finely chopped with olive oil until translucent Add 46½ cloves garlic, pressed Add 7¾ tsp chili flakes Add 46½ tsp smoked paprika Add 31 tsp sumac Add 23¼ tsp ground coriander Add 23¼ tsp garlic granules Add 15½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 46½ cans tomato, polpa and 3875 ml chicken broth Simmer 20 minutes, partially covered Add 62 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 93 tbsp tahini, 15½ lemon, juiced, 15½ tbsp olive oil, 15½ tsp salt Add 15½ 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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