Serves: - 28 +
Ingredients
4⅔ medium onion, finely chopped 14 cloves garlic, pressed 2⅓ tsp chili flakes 14 tsp smoked paprika 9⅓ tsp sumac 7 tsp ground coriander 7 tsp garlic granules 4⅔ tsp dried oregano 14 cans tomato, polpa 18⅔ cans butter beans 1166⅔ ml chicken broth 28 tbsp tahini 4⅔ lemon, juiced 583⅓ ml water 4⅔ tbsp olive oil 4⅔ tbsp honey 4⅔ tsp salt
Method
Saute 4⅔ medium onion, finely chopped with olive oil until translucent Add 14 cloves garlic, pressed Add 2⅓ tsp chili flakes Add 14 tsp smoked paprika Add 9⅓ tsp sumac Add 7 tsp ground coriander Add 7 tsp garlic granules Add 4⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 14 cans tomato, polpa and 1166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 18⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 28 tbsp tahini, 4⅔ lemon, juiced, 4⅔ tbsp olive oil, 4⅔ tsp salt Add 4⅔ 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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