Serves: - 16 +
Ingredients
2⅔ medium onion, finely chopped 8 cloves garlic, pressed 1⅓ tsp chili flakes 8 tsp smoked paprika 5⅓ tsp sumac 4 tsp ground coriander 4 tsp garlic granules 2⅔ tsp dried oregano 8 cans tomato, polpa 10⅔ cans butter beans 666⅔ ml chicken broth 16 tbsp tahini 2⅔ lemon, juiced 333⅓ ml water 2⅔ tbsp olive oil 2⅔ tbsp honey 2⅔ tsp salt
Method
Saute 2⅔ medium onion, finely chopped with olive oil until translucent Add 8 cloves garlic, pressed Add 1⅓ tsp chili flakes Add 8 tsp smoked paprika Add 5⅓ tsp sumac Add 4 tsp ground coriander Add 4 tsp garlic granules Add 2⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 8 cans tomato, polpa and 666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 10⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 16 tbsp tahini, 2⅔ lemon, juiced, 2⅔ tbsp olive oil, 2⅔ tsp salt Add 2⅔ 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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