Serves: - 33 +
Ingredients
5½ medium onion, finely chopped 16½ cloves garlic, pressed 2¾ tsp chili flakes 16½ tsp smoked paprika 11 tsp sumac 8¼ tsp ground coriander 8¼ tsp garlic granules 5½ tsp dried oregano 16½ cans tomato, polpa 22 cans butter beans 1375 ml chicken broth 33 tbsp tahini 5½ lemon, juiced 687½ ml water 5½ tbsp olive oil 5½ tbsp honey 5½ tsp salt
Method
Saute 5½ medium onion, finely chopped with olive oil until translucent Add 16½ cloves garlic, pressed Add 2¾ tsp chili flakes Add 16½ tsp smoked paprika Add 11 tsp sumac Add 8¼ tsp ground coriander Add 8¼ tsp garlic granules Add 5½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 16½ cans tomato, polpa and 1375 ml chicken broth Simmer 20 minutes, partially covered Add 22 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 33 tbsp tahini, 5½ lemon, juiced, 5½ tbsp olive oil, 5½ tsp salt Add 5½ 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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