Serves: - 100 +
Ingredients
16⅔ medium onion, finely chopped 50 cloves garlic, pressed 8⅓ tsp chili flakes 50 tsp smoked paprika 33⅓ tsp sumac 25 tsp ground coriander 25 tsp garlic granules 16⅔ tsp dried oregano 50 cans tomato, polpa 66⅔ cans butter beans 4166⅔ ml chicken broth 100 tbsp tahini 16⅔ lemon, juiced 2083⅓ ml water 16⅔ tbsp olive oil 16⅔ tbsp honey 16⅔ tsp salt
Method
Saute 16⅔ medium onion, finely chopped with olive oil until translucent Add 50 cloves garlic, pressed Add 8⅓ tsp chili flakes Add 50 tsp smoked paprika Add 33⅓ tsp sumac Add 25 tsp ground coriander Add 25 tsp garlic granules Add 16⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 50 cans tomato, polpa and 4166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 66⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 100 tbsp tahini, 16⅔ lemon, juiced, 16⅔ tbsp olive oil, 16⅔ tsp salt Add 16⅔ 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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