Serves: - 44 +
Ingredients
7⅓ medium onion, finely chopped 22 cloves garlic, pressed 3⅔ tsp chili flakes 22 tsp smoked paprika 14⅔ tsp sumac 11 tsp ground coriander 11 tsp garlic granules 7⅓ tsp dried oregano 22 cans tomato, polpa 29⅓ cans butter beans 1833⅓ ml chicken broth 44 tbsp tahini 7⅓ lemon, juiced 916⅔ ml water 7⅓ tbsp olive oil 7⅓ tbsp honey 7⅓ tsp salt
Method
Saute 7⅓ medium onion, finely chopped with olive oil until translucent Add 22 cloves garlic, pressed Add 3⅔ tsp chili flakes Add 22 tsp smoked paprika Add 14⅔ tsp sumac Add 11 tsp ground coriander Add 11 tsp garlic granules Add 7⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 22 cans tomato, polpa and 1833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 29⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 44 tbsp tahini, 7⅓ lemon, juiced, 7⅓ tbsp olive oil, 7⅓ tsp salt Add 7⅓ 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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