Serves: - 14 +
Ingredients
2⅓ medium onion, finely chopped 7 cloves garlic, pressed 1⅙ tsp chili flakes 7 tsp smoked paprika 4⅔ tsp sumac 3½ tsp ground coriander 3½ tsp garlic granules 2⅓ tsp dried oregano 7 cans tomato, polpa 9⅓ cans butter beans 583⅓ ml chicken broth 14 tbsp tahini 2⅓ lemon, juiced 291⅔ ml water 2⅓ tbsp olive oil 2⅓ tbsp honey 2⅓ tsp salt
Method
Saute 2⅓ medium onion, finely chopped with olive oil until translucent Add 7 cloves garlic, pressed Add 1⅙ tsp chili flakes Add 7 tsp smoked paprika Add 4⅔ tsp sumac Add 3½ tsp ground coriander Add 3½ tsp garlic granules Add 2⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 7 cans tomato, polpa and 583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 9⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 14 tbsp tahini, 2⅓ lemon, juiced, 2⅓ tbsp olive oil, 2⅓ tsp salt Add 2⅓ 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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