Serves: - 125 +
Ingredients
20⅚ medium onion, finely chopped 62½ cloves garlic, pressed 10 5/12 tsp chili flakes 62½ tsp smoked paprika 41⅔ tsp sumac 31¼ tsp ground coriander 31¼ tsp garlic granules 20⅚ tsp dried oregano 62½ cans tomato, polpa 83⅓ cans butter beans 5208⅓ ml chicken broth 125 tbsp tahini 20⅚ lemon, juiced 2604⅙ ml water 20⅚ tbsp olive oil 20⅚ tbsp honey 20⅚ tsp salt
Method
Saute 20⅚ medium onion, finely chopped with olive oil until translucent Add 62½ cloves garlic, pressed Add 10 5/12 tsp chili flakes Add 62½ tsp smoked paprika Add 41⅔ tsp sumac Add 31¼ tsp ground coriander Add 31¼ tsp garlic granules Add 20⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 62½ cans tomato, polpa and 5208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 83⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 125 tbsp tahini, 20⅚ lemon, juiced, 20⅚ tbsp olive oil, 20⅚ tsp salt Add 20⅚ 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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