Serves: - 35 +
Ingredients
5⅚ medium onion, finely chopped 17½ cloves garlic, pressed 2 11/12 tsp chili flakes 17½ tsp smoked paprika 11⅔ tsp sumac 8¾ tsp ground coriander 8¾ tsp garlic granules 5⅚ tsp dried oregano 17½ cans tomato, polpa 23⅓ cans butter beans 1458⅓ ml chicken broth 35 tbsp tahini 5⅚ lemon, juiced 729⅙ ml water 5⅚ tbsp olive oil 5⅚ tbsp honey 5⅚ tsp salt
Method
Saute 5⅚ medium onion, finely chopped with olive oil until translucent Add 17½ cloves garlic, pressed Add 2 11/12 tsp chili flakes Add 17½ tsp smoked paprika Add 11⅔ tsp sumac Add 8¾ tsp ground coriander Add 8¾ tsp garlic granules Add 5⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 17½ cans tomato, polpa and 1458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 23⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 35 tbsp tahini, 5⅚ lemon, juiced, 5⅚ tbsp olive oil, 5⅚ tsp salt Add 5⅚ 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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