Serves: - 152 +
Ingredients
25⅓ medium onion, finely chopped 76 cloves garlic, pressed 12⅔ tsp chili flakes 76 tsp smoked paprika 50⅔ tsp sumac 38 tsp ground coriander 38 tsp garlic granules 25⅓ tsp dried oregano 76 cans tomato, polpa 101⅓ cans butter beans 6333⅓ ml chicken broth 152 tbsp tahini 25⅓ lemon, juiced 3166⅔ ml water 25⅓ tbsp olive oil 25⅓ tbsp honey 25⅓ tsp salt
Method
Saute 25⅓ medium onion, finely chopped with olive oil until translucent Add 76 cloves garlic, pressed Add 12⅔ tsp chili flakes Add 76 tsp smoked paprika Add 50⅔ tsp sumac Add 38 tsp ground coriander Add 38 tsp garlic granules Add 25⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 76 cans tomato, polpa and 6333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 101⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 152 tbsp tahini, 25⅓ lemon, juiced, 25⅓ tbsp olive oil, 25⅓ tsp salt Add 25⅓ 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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