Serves: - 62 +
Ingredients
10⅓ medium onion, finely chopped 31 cloves garlic, pressed 5⅙ tsp chili flakes 31 tsp smoked paprika 20⅔ tsp sumac 15½ tsp ground coriander 15½ tsp garlic granules 10⅓ tsp dried oregano 31 cans tomato, polpa 41⅓ cans butter beans 2583⅓ ml chicken broth 62 tbsp tahini 10⅓ lemon, juiced 1291⅔ ml water 10⅓ tbsp olive oil 10⅓ tbsp honey 10⅓ tsp salt
Method
Saute 10⅓ medium onion, finely chopped with olive oil until translucent Add 31 cloves garlic, pressed Add 5⅙ tsp chili flakes Add 31 tsp smoked paprika Add 20⅔ tsp sumac Add 15½ tsp ground coriander Add 15½ tsp garlic granules Add 10⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 31 cans tomato, polpa and 2583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 41⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 62 tbsp tahini, 10⅓ lemon, juiced, 10⅓ tbsp olive oil, 10⅓ tsp salt Add 10⅓ 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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