Serves: - 123 +
Ingredients
20½ medium onion, finely chopped 61½ cloves garlic, pressed 10¼ tsp chili flakes 61½ tsp smoked paprika 41 tsp sumac 30¾ tsp ground coriander 30¾ tsp garlic granules 20½ tsp dried oregano 61½ cans tomato, polpa 82 cans butter beans 5125 ml chicken broth 123 tbsp tahini 20½ lemon, juiced 2562½ ml water 20½ tbsp olive oil 20½ tbsp honey 20½ tsp salt
Method
Saute 20½ medium onion, finely chopped with olive oil until translucent Add 61½ cloves garlic, pressed Add 10¼ tsp chili flakes Add 61½ tsp smoked paprika Add 41 tsp sumac Add 30¾ tsp ground coriander Add 30¾ tsp garlic granules Add 20½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 61½ cans tomato, polpa and 5125 ml chicken broth Simmer 20 minutes, partially covered Add 82 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 123 tbsp tahini, 20½ lemon, juiced, 20½ tbsp olive oil, 20½ tsp salt Add 20½ 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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