Serves: - 32 +
Ingredients
5⅓ medium onion, finely chopped 16 cloves garlic, pressed 2⅔ tsp chili flakes 16 tsp smoked paprika 10⅔ tsp sumac 8 tsp ground coriander 8 tsp garlic granules 5⅓ tsp dried oregano 16 cans tomato, polpa 21⅓ cans butter beans 1333⅓ ml chicken broth 32 tbsp tahini 5⅓ lemon, juiced 666⅔ ml water 5⅓ tbsp olive oil 5⅓ tbsp honey 5⅓ tsp salt
Method
Saute 5⅓ medium onion, finely chopped with olive oil until translucent Add 16 cloves garlic, pressed Add 2⅔ tsp chili flakes Add 16 tsp smoked paprika Add 10⅔ tsp sumac Add 8 tsp ground coriander Add 8 tsp garlic granules Add 5⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 16 cans tomato, polpa and 1333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 21⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 32 tbsp tahini, 5⅓ lemon, juiced, 5⅓ tbsp olive oil, 5⅓ tsp salt Add 5⅓ 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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