Serves: - 65 +
Ingredients
10⅚ medium onion, finely chopped 32½ cloves garlic, pressed 5 5/12 tsp chili flakes 32½ tsp smoked paprika 21⅔ tsp sumac 16¼ tsp ground coriander 16¼ tsp garlic granules 10⅚ tsp dried oregano 32½ cans tomato, polpa 43⅓ cans butter beans 2708⅓ ml chicken broth 65 tbsp tahini 10⅚ lemon, juiced 1354⅙ ml water 10⅚ tbsp olive oil 10⅚ tbsp honey 10⅚ tsp salt
Method
Saute 10⅚ medium onion, finely chopped with olive oil until translucent Add 32½ cloves garlic, pressed Add 5 5/12 tsp chili flakes Add 32½ tsp smoked paprika Add 21⅔ tsp sumac Add 16¼ tsp ground coriander Add 16¼ tsp garlic granules Add 10⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 32½ cans tomato, polpa and 2708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 43⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 65 tbsp tahini, 10⅚ lemon, juiced, 10⅚ tbsp olive oil, 10⅚ tsp salt Add 10⅚ 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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