Serves: - 22 +
Ingredients
3⅔ medium onion, finely chopped 11 cloves garlic, pressed 1⅚ tsp chili flakes 11 tsp smoked paprika 7⅓ tsp sumac 5½ tsp ground coriander 5½ tsp garlic granules 3⅔ tsp dried oregano 11 cans tomato, polpa 14⅔ cans butter beans 916⅔ ml chicken broth 22 tbsp tahini 3⅔ lemon, juiced 458⅓ ml water 3⅔ tbsp olive oil 3⅔ tbsp honey 3⅔ tsp salt
Method
Saute 3⅔ medium onion, finely chopped with olive oil until translucent Add 11 cloves garlic, pressed Add 1⅚ tsp chili flakes Add 11 tsp smoked paprika Add 7⅓ tsp sumac Add 5½ tsp ground coriander Add 5½ tsp garlic granules Add 3⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 11 cans tomato, polpa and 916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 14⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 22 tbsp tahini, 3⅔ lemon, juiced, 3⅔ tbsp olive oil, 3⅔ tsp salt Add 3⅔ 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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