Serves: - 21 +
Ingredients
3½ medium onion, finely chopped 10½ cloves garlic, pressed 1¾ tsp chili flakes 10½ tsp smoked paprika 7 tsp sumac 5¼ tsp ground coriander 5¼ tsp garlic granules 3½ tsp dried oregano 10½ cans tomato, polpa 14 cans butter beans 875 ml chicken broth 21 tbsp tahini 3½ lemon, juiced 437½ ml water 3½ tbsp olive oil 3½ tbsp honey 3½ tsp salt
Method
Saute 3½ medium onion, finely chopped with olive oil until translucent Add 10½ cloves garlic, pressed Add 1¾ tsp chili flakes Add 10½ tsp smoked paprika Add 7 tsp sumac Add 5¼ tsp ground coriander Add 5¼ tsp garlic granules Add 3½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 10½ cans tomato, polpa and 875 ml chicken broth Simmer 20 minutes, partially covered Add 14 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 21 tbsp tahini, 3½ lemon, juiced, 3½ tbsp olive oil, 3½ tsp salt Add 3½ 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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