Serves: - 250 +
Ingredients
41⅔ medium onion, finely chopped 125 cloves garlic, pressed 20⅚ tsp chili flakes 125 tsp smoked paprika 83⅓ tsp sumac 62½ tsp ground coriander 62½ tsp garlic granules 41⅔ tsp dried oregano 125 cans tomato, polpa 166⅔ cans butter beans 10416⅔ ml chicken broth 250 tbsp tahini 41⅔ lemon, juiced 5208⅓ ml water 41⅔ tbsp olive oil 41⅔ tbsp honey 41⅔ tsp salt
Method
Saute 41⅔ medium onion, finely chopped with olive oil until translucent Add 125 cloves garlic, pressed Add 20⅚ tsp chili flakes Add 125 tsp smoked paprika Add 83⅓ tsp sumac Add 62½ tsp ground coriander Add 62½ tsp garlic granules Add 41⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 125 cans tomato, polpa and 10416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 166⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 250 tbsp tahini, 41⅔ lemon, juiced, 41⅔ tbsp olive oil, 41⅔ tsp salt Add 41⅔ 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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