Serves: - 130 +
Ingredients
21⅔ medium onion, finely chopped 65 cloves garlic, pressed 10⅚ tsp chili flakes 65 tsp smoked paprika 43⅓ tsp sumac 32½ tsp ground coriander 32½ tsp garlic granules 21⅔ tsp dried oregano 65 cans tomato, polpa 86⅔ cans butter beans 5416⅔ ml chicken broth 130 tbsp tahini 21⅔ lemon, juiced 2708⅓ ml water 21⅔ tbsp olive oil 21⅔ tbsp honey 21⅔ tsp salt
Method
Saute 21⅔ medium onion, finely chopped with olive oil until translucent Add 65 cloves garlic, pressed Add 10⅚ tsp chili flakes Add 65 tsp smoked paprika Add 43⅓ tsp sumac Add 32½ tsp ground coriander Add 32½ tsp garlic granules Add 21⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 65 cans tomato, polpa and 5416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 86⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 130 tbsp tahini, 21⅔ lemon, juiced, 21⅔ tbsp olive oil, 21⅔ tsp salt Add 21⅔ 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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