Serves: - 110 +
Ingredients
18⅓ medium onion, finely chopped 55 cloves garlic, pressed 9⅙ tsp chili flakes 55 tsp smoked paprika 36⅔ tsp sumac 27½ tsp ground coriander 27½ tsp garlic granules 18⅓ tsp dried oregano 55 cans tomato, polpa 73⅓ cans butter beans 4583⅓ ml chicken broth 110 tbsp tahini 18⅓ lemon, juiced 2291⅔ ml water 18⅓ tbsp olive oil 18⅓ tbsp honey 18⅓ tsp salt
Method
Saute 18⅓ medium onion, finely chopped with olive oil until translucent Add 55 cloves garlic, pressed Add 9⅙ tsp chili flakes Add 55 tsp smoked paprika Add 36⅔ tsp sumac Add 27½ tsp ground coriander Add 27½ tsp garlic granules Add 18⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 55 cans tomato, polpa and 4583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 73⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 110 tbsp tahini, 18⅓ lemon, juiced, 18⅓ tbsp olive oil, 18⅓ tsp salt Add 18⅓ 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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