Serves: - 68 +
Ingredients
11⅓ medium onion, finely chopped 34 cloves garlic, pressed 5⅔ tsp chili flakes 34 tsp smoked paprika 22⅔ tsp sumac 17 tsp ground coriander 17 tsp garlic granules 11⅓ tsp dried oregano 34 cans tomato, polpa 45⅓ cans butter beans 2833⅓ ml chicken broth 68 tbsp tahini 11⅓ lemon, juiced 1416⅔ ml water 11⅓ tbsp olive oil 11⅓ tbsp honey 11⅓ tsp salt
Method
Saute 11⅓ medium onion, finely chopped with olive oil until translucent Add 34 cloves garlic, pressed Add 5⅔ tsp chili flakes Add 34 tsp smoked paprika Add 22⅔ tsp sumac Add 17 tsp ground coriander Add 17 tsp garlic granules Add 11⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 34 cans tomato, polpa and 2833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 45⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 68 tbsp tahini, 11⅓ lemon, juiced, 11⅓ tbsp olive oil, 11⅓ tsp salt Add 11⅓ 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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