Serves: - 200 +
Ingredients
33⅓ medium onion, finely chopped 100 cloves garlic, pressed 16⅔ tsp chili flakes 100 tsp smoked paprika 66⅔ tsp sumac 50 tsp ground coriander 50 tsp garlic granules 33⅓ tsp dried oregano 100 cans tomato, polpa 133⅓ cans butter beans 8333⅓ ml chicken broth 200 tbsp tahini 33⅓ lemon, juiced 4166⅔ ml water 33⅓ tbsp olive oil 33⅓ tbsp honey 33⅓ tsp salt
Method
Saute 33⅓ medium onion, finely chopped with olive oil until translucent Add 100 cloves garlic, pressed Add 16⅔ tsp chili flakes Add 100 tsp smoked paprika Add 66⅔ tsp sumac Add 50 tsp ground coriander Add 50 tsp garlic granules Add 33⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 100 cans tomato, polpa and 8333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 133⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 200 tbsp tahini, 33⅓ lemon, juiced, 33⅓ tbsp olive oil, 33⅓ tsp salt Add 33⅓ 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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