Serves: - 104 +
Ingredients
17⅓ medium onion, finely chopped 52 cloves garlic, pressed 8⅔ tsp chili flakes 52 tsp smoked paprika 34⅔ tsp sumac 26 tsp ground coriander 26 tsp garlic granules 17⅓ tsp dried oregano 52 cans tomato, polpa 69⅓ cans butter beans 4333⅓ ml chicken broth 104 tbsp tahini 17⅓ lemon, juiced 2166⅔ ml water 17⅓ tbsp olive oil 17⅓ tbsp honey 17⅓ tsp salt
Method
Saute 17⅓ medium onion, finely chopped with olive oil until translucent Add 52 cloves garlic, pressed Add 8⅔ tsp chili flakes Add 52 tsp smoked paprika Add 34⅔ tsp sumac Add 26 tsp ground coriander Add 26 tsp garlic granules Add 17⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 52 cans tomato, polpa and 4333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 69⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 104 tbsp tahini, 17⅓ lemon, juiced, 17⅓ tbsp olive oil, 17⅓ tsp salt Add 17⅓ 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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