Serves: - 106 +
Ingredients
17⅔ medium onion, finely chopped 53 cloves garlic, pressed 8⅚ tsp chili flakes 53 tsp smoked paprika 35⅓ tsp sumac 26½ tsp ground coriander 26½ tsp garlic granules 17⅔ tsp dried oregano 53 cans tomato, polpa 70⅔ cans butter beans 4416⅔ ml chicken broth 106 tbsp tahini 17⅔ lemon, juiced 2208⅓ ml water 17⅔ tbsp olive oil 17⅔ tbsp honey 17⅔ tsp salt
Method
Saute 17⅔ medium onion, finely chopped with olive oil until translucent Add 53 cloves garlic, pressed Add 8⅚ tsp chili flakes Add 53 tsp smoked paprika Add 35⅓ tsp sumac Add 26½ tsp ground coriander Add 26½ tsp garlic granules Add 17⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 53 cans tomato, polpa and 4416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 70⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 106 tbsp tahini, 17⅔ lemon, juiced, 17⅔ tbsp olive oil, 17⅔ tsp salt Add 17⅔ 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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