Serves: - 160 +
Ingredients
26⅔ medium onion, finely chopped 80 cloves garlic, pressed 13⅓ tsp chili flakes 80 tsp smoked paprika 53⅓ tsp sumac 40 tsp ground coriander 40 tsp garlic granules 26⅔ tsp dried oregano 80 cans tomato, polpa 106⅔ cans butter beans 6666⅔ ml chicken broth 160 tbsp tahini 26⅔ lemon, juiced 3333⅓ ml water 26⅔ tbsp olive oil 26⅔ tbsp honey 26⅔ tsp salt
Method
Saute 26⅔ medium onion, finely chopped with olive oil until translucent Add 80 cloves garlic, pressed Add 13⅓ tsp chili flakes Add 80 tsp smoked paprika Add 53⅓ tsp sumac Add 40 tsp ground coriander Add 40 tsp garlic granules Add 26⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 80 cans tomato, polpa and 6666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 106⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 160 tbsp tahini, 26⅔ lemon, juiced, 26⅔ tbsp olive oil, 26⅔ tsp salt Add 26⅔ 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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