Serves: - 112 +
Ingredients
18⅔ medium onion, finely chopped 56 cloves garlic, pressed 9⅓ tsp chili flakes 56 tsp smoked paprika 37⅓ tsp sumac 28 tsp ground coriander 28 tsp garlic granules 18⅔ tsp dried oregano 56 cans tomato, polpa 74⅔ cans butter beans 4666⅔ ml chicken broth 112 tbsp tahini 18⅔ lemon, juiced 2333⅓ ml water 18⅔ tbsp olive oil 18⅔ tbsp honey 18⅔ tsp salt
Method
Saute 18⅔ medium onion, finely chopped with olive oil until translucent Add 56 cloves garlic, pressed Add 9⅓ tsp chili flakes Add 56 tsp smoked paprika Add 37⅓ tsp sumac Add 28 tsp ground coriander Add 28 tsp garlic granules Add 18⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 56 cans tomato, polpa and 4666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 74⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 112 tbsp tahini, 18⅔ lemon, juiced, 18⅔ tbsp olive oil, 18⅔ tsp salt Add 18⅔ 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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