Serves: - 20 +
Ingredients
3⅓ medium onion, finely chopped 10 cloves garlic, pressed 1⅔ tsp chili flakes 10 tsp smoked paprika 6⅔ tsp sumac 5 tsp ground coriander 5 tsp garlic granules 3⅓ tsp dried oregano 10 cans tomato, polpa 13⅓ cans butter beans 833⅓ ml chicken broth 20 tbsp tahini 3⅓ lemon, juiced 416⅔ ml water 3⅓ tbsp olive oil 3⅓ tbsp honey 3⅓ tsp salt
Method
Saute 3⅓ medium onion, finely chopped with olive oil until translucent Add 10 cloves garlic, pressed Add 1⅔ tsp chili flakes Add 10 tsp smoked paprika Add 6⅔ tsp sumac Add 5 tsp ground coriander Add 5 tsp garlic granules Add 3⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 10 cans tomato, polpa and 833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 13⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 20 tbsp tahini, 3⅓ lemon, juiced, 3⅓ tbsp olive oil, 3⅓ tsp salt Add 3⅓ 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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