Serves: - 58 +
Ingredients
9⅔ medium onion, finely chopped 29 cloves garlic, pressed 4⅚ tsp chili flakes 29 tsp smoked paprika 19⅓ tsp sumac 14½ tsp ground coriander 14½ tsp garlic granules 9⅔ tsp dried oregano 29 cans tomato, polpa 38⅔ cans butter beans 2416⅔ ml chicken broth 58 tbsp tahini 9⅔ lemon, juiced 1208⅓ ml water 9⅔ tbsp olive oil 9⅔ tbsp honey 9⅔ tsp salt
Method
Saute 9⅔ medium onion, finely chopped with olive oil until translucent Add 29 cloves garlic, pressed Add 4⅚ tsp chili flakes Add 29 tsp smoked paprika Add 19⅓ tsp sumac Add 14½ tsp ground coriander Add 14½ tsp garlic granules Add 9⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 29 cans tomato, polpa and 2416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 38⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 58 tbsp tahini, 9⅔ lemon, juiced, 9⅔ tbsp olive oil, 9⅔ tsp salt Add 9⅔ 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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