Serves: - 70 +
Ingredients
11⅔ medium onion, finely chopped 35 cloves garlic, pressed 5⅚ tsp chili flakes 35 tsp smoked paprika 23⅓ tsp sumac 17½ tsp ground coriander 17½ tsp garlic granules 11⅔ tsp dried oregano 35 cans tomato, polpa 46⅔ cans butter beans 2916⅔ ml chicken broth 70 tbsp tahini 11⅔ lemon, juiced 1458⅓ ml water 11⅔ tbsp olive oil 11⅔ tbsp honey 11⅔ tsp salt
Method
Saute 11⅔ medium onion, finely chopped with olive oil until translucent Add 35 cloves garlic, pressed Add 5⅚ tsp chili flakes Add 35 tsp smoked paprika Add 23⅓ tsp sumac Add 17½ tsp ground coriander Add 17½ tsp garlic granules Add 11⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 35 cans tomato, polpa and 2916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 46⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 70 tbsp tahini, 11⅔ lemon, juiced, 11⅔ tbsp olive oil, 11⅔ tsp salt Add 11⅔ 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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