Serves: - 64 +
Ingredients
10⅔ medium onion, finely chopped 32 cloves garlic, pressed 5⅓ tsp chili flakes 32 tsp smoked paprika 21⅓ tsp sumac 16 tsp ground coriander 16 tsp garlic granules 10⅔ tsp dried oregano 32 cans tomato, polpa 42⅔ cans butter beans 2666⅔ ml chicken broth 64 tbsp tahini 10⅔ lemon, juiced 1333⅓ ml water 10⅔ tbsp olive oil 10⅔ tbsp honey 10⅔ tsp salt
Method
Saute 10⅔ medium onion, finely chopped with olive oil until translucent Add 32 cloves garlic, pressed Add 5⅓ tsp chili flakes Add 32 tsp smoked paprika Add 21⅓ tsp sumac Add 16 tsp ground coriander Add 16 tsp garlic granules Add 10⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 32 cans tomato, polpa and 2666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 42⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 64 tbsp tahini, 10⅔ lemon, juiced, 10⅔ tbsp olive oil, 10⅔ tsp salt Add 10⅔ 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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