Serves: - 136 +
Ingredients
22⅔ medium onion, finely chopped 68 cloves garlic, pressed 11⅓ tsp chili flakes 68 tsp smoked paprika 45⅓ tsp sumac 34 tsp ground coriander 34 tsp garlic granules 22⅔ tsp dried oregano 68 cans tomato, polpa 90⅔ cans butter beans 5666⅔ ml chicken broth 136 tbsp tahini 22⅔ lemon, juiced 2833⅓ ml water 22⅔ tbsp olive oil 22⅔ tbsp honey 22⅔ tsp salt
Method
Saute 22⅔ medium onion, finely chopped with olive oil until translucent Add 68 cloves garlic, pressed Add 11⅓ tsp chili flakes Add 68 tsp smoked paprika Add 45⅓ tsp sumac Add 34 tsp ground coriander Add 34 tsp garlic granules Add 22⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 68 cans tomato, polpa and 5666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 90⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 136 tbsp tahini, 22⅔ lemon, juiced, 22⅔ tbsp olive oil, 22⅔ tsp salt Add 22⅔ 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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