Serves: - 400 +
Ingredients
66⅔ medium onion, finely chopped 200 cloves garlic, pressed 33⅓ tsp chili flakes 200 tsp smoked paprika 133⅓ tsp sumac 100 tsp ground coriander 100 tsp garlic granules 66⅔ tsp dried oregano 200 cans tomato, polpa 266⅔ cans butter beans 16666⅔ ml chicken broth 400 tbsp tahini 66⅔ lemon, juiced 8333⅓ ml water 66⅔ tbsp olive oil 66⅔ tbsp honey 66⅔ tsp salt
Method
Saute 66⅔ medium onion, finely chopped with olive oil until translucent Add 200 cloves garlic, pressed Add 33⅓ tsp chili flakes Add 200 tsp smoked paprika Add 133⅓ tsp sumac Add 100 tsp ground coriander Add 100 tsp garlic granules Add 66⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 200 cans tomato, polpa and 16666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 266⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 400 tbsp tahini, 66⅔ lemon, juiced, 66⅔ tbsp olive oil, 66⅔ tsp salt Add 66⅔ 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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