Serves: - 128 +
Ingredients
21⅓ medium onion, finely chopped 64 cloves garlic, pressed 10⅔ tsp chili flakes 64 tsp smoked paprika 42⅔ tsp sumac 32 tsp ground coriander 32 tsp garlic granules 21⅓ tsp dried oregano 64 cans tomato, polpa 85⅓ cans butter beans 5333⅓ ml chicken broth 128 tbsp tahini 21⅓ lemon, juiced 2666⅔ ml water 21⅓ tbsp olive oil 21⅓ tbsp honey 21⅓ tsp salt
Method
Saute 21⅓ medium onion, finely chopped with olive oil until translucent Add 64 cloves garlic, pressed Add 10⅔ tsp chili flakes Add 64 tsp smoked paprika Add 42⅔ tsp sumac Add 32 tsp ground coriander Add 32 tsp garlic granules Add 21⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 64 cans tomato, polpa and 5333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 85⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 128 tbsp tahini, 21⅓ lemon, juiced, 21⅓ tbsp olive oil, 21⅓ tsp salt Add 21⅓ 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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