Serves: - 52 +
Ingredients
8⅔ medium onion, finely chopped 26 cloves garlic, pressed 4⅓ tsp chili flakes 26 tsp smoked paprika 17⅓ tsp sumac 13 tsp ground coriander 13 tsp garlic granules 8⅔ tsp dried oregano 26 cans tomato, polpa 34⅔ cans butter beans 2166⅔ ml chicken broth 52 tbsp tahini 8⅔ lemon, juiced 1083⅓ ml water 8⅔ tbsp olive oil 8⅔ tbsp honey 8⅔ tsp salt
Method
Saute 8⅔ medium onion, finely chopped with olive oil until translucent Add 26 cloves garlic, pressed Add 4⅓ tsp chili flakes Add 26 tsp smoked paprika Add 17⅓ tsp sumac Add 13 tsp ground coriander Add 13 tsp garlic granules Add 8⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 26 cans tomato, polpa and 2166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 34⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 52 tbsp tahini, 8⅔ lemon, juiced, 8⅔ tbsp olive oil, 8⅔ tsp salt Add 8⅔ 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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