Serves: - 40 +
Ingredients
6⅔ medium onion, finely chopped 20 cloves garlic, pressed 3⅓ tsp chili flakes 20 tsp smoked paprika 13⅓ tsp sumac 10 tsp ground coriander 10 tsp garlic granules 6⅔ tsp dried oregano 20 cans tomato, polpa 26⅔ cans butter beans 1666⅔ ml chicken broth 40 tbsp tahini 6⅔ lemon, juiced 833⅓ ml water 6⅔ tbsp olive oil 6⅔ tbsp honey 6⅔ tsp salt
Method
Saute 6⅔ medium onion, finely chopped with olive oil until translucent Add 20 cloves garlic, pressed Add 3⅓ tsp chili flakes Add 20 tsp smoked paprika Add 13⅓ tsp sumac Add 10 tsp ground coriander Add 10 tsp garlic granules Add 6⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 20 cans tomato, polpa and 1666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 26⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 40 tbsp tahini, 6⅔ lemon, juiced, 6⅔ tbsp olive oil, 6⅔ tsp salt Add 6⅔ 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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