Serves: - 140 +
Ingredients
23⅓ medium onion, finely chopped 70 cloves garlic, pressed 11⅔ tsp chili flakes 70 tsp smoked paprika 46⅔ tsp sumac 35 tsp ground coriander 35 tsp garlic granules 23⅓ tsp dried oregano 70 cans tomato, polpa 93⅓ cans butter beans 5833⅓ ml chicken broth 140 tbsp tahini 23⅓ lemon, juiced 2916⅔ ml water 23⅓ tbsp olive oil 23⅓ tbsp honey 23⅓ tsp salt
Method
Saute 23⅓ medium onion, finely chopped with olive oil until translucent Add 70 cloves garlic, pressed Add 11⅔ tsp chili flakes Add 70 tsp smoked paprika Add 46⅔ tsp sumac Add 35 tsp ground coriander Add 35 tsp garlic granules Add 23⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 70 cans tomato, polpa and 5833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 93⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 140 tbsp tahini, 23⅓ lemon, juiced, 23⅓ tbsp olive oil, 23⅓ tsp salt Add 23⅓ 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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