Serves: - 50 +
Ingredients
8⅓ medium onion, finely chopped 25 cloves garlic, pressed 4⅙ tsp chili flakes 25 tsp smoked paprika 16⅔ tsp sumac 12½ tsp ground coriander 12½ tsp garlic granules 8⅓ tsp dried oregano 25 cans tomato, polpa 33⅓ cans butter beans 2083⅓ ml chicken broth 50 tbsp tahini 8⅓ lemon, juiced 1041⅔ ml water 8⅓ tbsp olive oil 8⅓ tbsp honey 8⅓ tsp salt
Method
Saute 8⅓ medium onion, finely chopped with olive oil until translucent Add 25 cloves garlic, pressed Add 4⅙ tsp chili flakes Add 25 tsp smoked paprika Add 16⅔ tsp sumac Add 12½ tsp ground coriander Add 12½ tsp garlic granules Add 8⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 25 cans tomato, polpa and 2083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 33⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 50 tbsp tahini, 8⅓ lemon, juiced, 8⅓ tbsp olive oil, 8⅓ tsp salt Add 8⅓ 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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