Serves: - 25 +
Ingredients
4⅙ medium onion, finely chopped 12½ cloves garlic, pressed 2 1/12 tsp chili flakes 12½ tsp smoked paprika 8⅓ tsp sumac 6¼ tsp ground coriander 6¼ tsp garlic granules 4⅙ tsp dried oregano 12½ cans tomato, polpa 16⅔ cans butter beans 1041⅔ ml chicken broth 25 tbsp tahini 4⅙ lemon, juiced 520⅚ ml water 4⅙ tbsp olive oil 4⅙ tbsp honey 4⅙ tsp salt
Method
Saute 4⅙ medium onion, finely chopped with olive oil until translucent Add 12½ cloves garlic, pressed Add 2 1/12 tsp chili flakes Add 12½ tsp smoked paprika Add 8⅓ tsp sumac Add 6¼ tsp ground coriander Add 6¼ tsp garlic granules Add 4⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 12½ cans tomato, polpa and 1041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 16⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 25 tbsp tahini, 4⅙ lemon, juiced, 4⅙ tbsp olive oil, 4⅙ tsp salt Add 4⅙ 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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