Serves: - 46 +
Ingredients
7⅔ medium onion, finely chopped 23 cloves garlic, pressed 3⅚ tsp chili flakes 23 tsp smoked paprika 15⅓ tsp sumac 11½ tsp ground coriander 11½ tsp garlic granules 7⅔ tsp dried oregano 23 cans tomato, polpa 30⅔ cans butter beans 1916⅔ ml chicken broth 46 tbsp tahini 7⅔ lemon, juiced 958⅓ ml water 7⅔ tbsp olive oil 7⅔ tbsp honey 7⅔ tsp salt
Method
Saute 7⅔ medium onion, finely chopped with olive oil until translucent Add 23 cloves garlic, pressed Add 3⅚ tsp chili flakes Add 23 tsp smoked paprika Add 15⅓ tsp sumac Add 11½ tsp ground coriander Add 11½ tsp garlic granules Add 7⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 23 cans tomato, polpa and 1916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 30⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 46 tbsp tahini, 7⅔ lemon, juiced, 7⅔ tbsp olive oil, 7⅔ tsp salt Add 7⅔ 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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