Serves: - 26 +
Ingredients
4⅓ medium onion, finely chopped 13 cloves garlic, pressed 2⅙ tsp chili flakes 13 tsp smoked paprika 8⅔ tsp sumac 6½ tsp ground coriander 6½ tsp garlic granules 4⅓ tsp dried oregano 13 cans tomato, polpa 17⅓ cans butter beans 1083⅓ ml chicken broth 26 tbsp tahini 4⅓ lemon, juiced 541⅔ ml water 4⅓ tbsp olive oil 4⅓ tbsp honey 4⅓ tsp salt
Method
Saute 4⅓ medium onion, finely chopped with olive oil until translucent Add 13 cloves garlic, pressed Add 2⅙ tsp chili flakes Add 13 tsp smoked paprika Add 8⅔ tsp sumac Add 6½ tsp ground coriander Add 6½ tsp garlic granules Add 4⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 13 cans tomato, polpa and 1083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 17⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 26 tbsp tahini, 4⅓ lemon, juiced, 4⅓ tbsp olive oil, 4⅓ tsp salt Add 4⅓ 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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