Serves: - 30 +
Ingredients
5 medium onion, finely chopped 15 cloves garlic, pressed 2½ tsp chili flakes 15 tsp smoked paprika 10 tsp sumac 7½ tsp ground coriander 7½ tsp garlic granules 5 tsp dried oregano 15 cans tomato, polpa 20 cans butter beans 1250 ml chicken broth 30 tbsp tahini 5 lemon, juiced 625 ml water 5 tbsp olive oil 5 tbsp honey 5 tsp salt
Method
Saute 5 medium onion, finely chopped with olive oil until translucent Add 15 cloves garlic, pressed Add 2½ tsp chili flakes Add 15 tsp smoked paprika Add 10 tsp sumac Add 7½ tsp ground coriander Add 7½ tsp garlic granules Add 5 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 15 cans tomato, polpa and 1250 ml chicken broth Simmer 20 minutes, partially covered Add 20 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 30 tbsp tahini, 5 lemon, juiced, 5 tbsp olive oil, 5 tsp salt Add 5 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: