Serves: - 116 +
Ingredients
19⅓ medium onion, finely chopped 58 cloves garlic, pressed 9⅔ tsp chili flakes 58 tsp smoked paprika 38⅔ tsp sumac 29 tsp ground coriander 29 tsp garlic granules 19⅓ tsp dried oregano 58 cans tomato, polpa 77⅓ cans butter beans 4833⅓ ml chicken broth 116 tbsp tahini 19⅓ lemon, juiced 2416⅔ ml water 19⅓ tbsp olive oil 19⅓ tbsp honey 19⅓ tsp salt
Method
Saute 19⅓ medium onion, finely chopped with olive oil until translucent Add 58 cloves garlic, pressed Add 9⅔ tsp chili flakes Add 58 tsp smoked paprika Add 38⅔ tsp sumac Add 29 tsp ground coriander Add 29 tsp garlic granules Add 19⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 58 cans tomato, polpa and 4833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 77⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 116 tbsp tahini, 19⅓ lemon, juiced, 19⅓ tbsp olive oil, 19⅓ tsp salt Add 19⅓ 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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