Serves: - 56 +
Ingredients
9⅓ medium onion, finely chopped 28 cloves garlic, pressed 4⅔ tsp chili flakes 28 tsp smoked paprika 18⅔ tsp sumac 14 tsp ground coriander 14 tsp garlic granules 9⅓ tsp dried oregano 28 cans tomato, polpa 37⅓ cans butter beans 2333⅓ ml chicken broth 56 tbsp tahini 9⅓ lemon, juiced 1166⅔ ml water 9⅓ tbsp olive oil 9⅓ tbsp honey 9⅓ tsp salt
Method
Saute 9⅓ medium onion, finely chopped with olive oil until translucent Add 28 cloves garlic, pressed Add 4⅔ tsp chili flakes Add 28 tsp smoked paprika Add 18⅔ tsp sumac Add 14 tsp ground coriander Add 14 tsp garlic granules Add 9⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 28 cans tomato, polpa and 2333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 37⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 56 tbsp tahini, 9⅓ lemon, juiced, 9⅓ tbsp olive oil, 9⅓ tsp salt Add 9⅓ 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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