Serves: - 18 +
Ingredients
3 medium onion, finely chopped 9 cloves garlic, pressed 1½ tsp chili flakes 9 tsp smoked paprika 6 tsp sumac 4½ tsp ground coriander 4½ tsp garlic granules 3 tsp dried oregano 9 cans tomato, polpa 12 cans butter beans 750 ml chicken broth 18 tbsp tahini 3 lemon, juiced 375 ml water 3 tbsp olive oil 3 tbsp honey 3 tsp salt
Method
Saute 3 medium onion, finely chopped with olive oil until translucent Add 9 cloves garlic, pressed Add 1½ tsp chili flakes Add 9 tsp smoked paprika Add 6 tsp sumac Add 4½ tsp ground coriander Add 4½ tsp garlic granules Add 3 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 9 cans tomato, polpa and 750 ml chicken broth Simmer 20 minutes, partially covered Add 12 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 18 tbsp tahini, 3 lemon, juiced, 3 tbsp olive oil, 3 tsp salt Add 3 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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