Serves: - 34 +
Ingredients
5⅔ medium onion, finely chopped 17 cloves garlic, pressed 2⅚ tsp chili flakes 17 tsp smoked paprika 11⅓ tsp sumac 8½ tsp ground coriander 8½ tsp garlic granules 5⅔ tsp dried oregano 17 cans tomato, polpa 22⅔ cans butter beans 1416⅔ ml chicken broth 34 tbsp tahini 5⅔ lemon, juiced 708⅓ ml water 5⅔ tbsp olive oil 5⅔ tbsp honey 5⅔ tsp salt
Method
Saute 5⅔ medium onion, finely chopped with olive oil until translucent Add 17 cloves garlic, pressed Add 2⅚ tsp chili flakes Add 17 tsp smoked paprika Add 11⅓ tsp sumac Add 8½ tsp ground coriander Add 8½ tsp garlic granules Add 5⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 17 cans tomato, polpa and 1416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 22⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 34 tbsp tahini, 5⅔ lemon, juiced, 5⅔ tbsp olive oil, 5⅔ tsp salt Add 5⅔ 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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