Serves: - 27 +
Ingredients
4½ medium onion, finely chopped 13½ cloves garlic, pressed 2¼ tsp chili flakes 13½ tsp smoked paprika 9 tsp sumac 6¾ tsp ground coriander 6¾ tsp garlic granules 4½ tsp dried oregano 13½ cans tomato, polpa 18 cans butter beans 1125 ml chicken broth 27 tbsp tahini 4½ lemon, juiced 562½ ml water 4½ tbsp olive oil 4½ tbsp honey 4½ tsp salt
Method
Saute 4½ medium onion, finely chopped with olive oil until translucent Add 13½ cloves garlic, pressed Add 2¼ tsp chili flakes Add 13½ tsp smoked paprika Add 9 tsp sumac Add 6¾ tsp ground coriander Add 6¾ tsp garlic granules Add 4½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 13½ cans tomato, polpa and 1125 ml chicken broth Simmer 20 minutes, partially covered Add 18 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 27 tbsp tahini, 4½ lemon, juiced, 4½ tbsp olive oil, 4½ tsp salt Add 4½ 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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