Serves: - 15 +
Ingredients
2½ medium onion, finely chopped 7½ cloves garlic, pressed 1¼ tsp chili flakes 7½ tsp smoked paprika 5 tsp sumac 3¾ tsp ground coriander 3¾ tsp garlic granules 2½ tsp dried oregano 7½ cans tomato, polpa 10 cans butter beans 625 ml chicken broth 15 tbsp tahini 2½ lemon, juiced 312½ ml water 2½ tbsp olive oil 2½ tbsp honey 2½ tsp salt
Method
Saute 2½ medium onion, finely chopped with olive oil until translucent Add 7½ cloves garlic, pressed Add 1¼ tsp chili flakes Add 7½ tsp smoked paprika Add 5 tsp sumac Add 3¾ tsp ground coriander Add 3¾ tsp garlic granules Add 2½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 7½ cans tomato, polpa and 625 ml chicken broth Simmer 20 minutes, partially covered Add 10 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 15 tbsp tahini, 2½ lemon, juiced, 2½ tbsp olive oil, 2½ tsp salt Add 2½ 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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