Serves: - 74 +
Ingredients
12⅓ medium onion, finely chopped 37 cloves garlic, pressed 6⅙ tsp chili flakes 37 tsp smoked paprika 24⅔ tsp sumac 18½ tsp ground coriander 18½ tsp garlic granules 12⅓ tsp dried oregano 37 cans tomato, polpa 49⅓ cans butter beans 3083⅓ ml chicken broth 74 tbsp tahini 12⅓ lemon, juiced 1541⅔ ml water 12⅓ tbsp olive oil 12⅓ tbsp honey 12⅓ tsp salt
Method
Saute 12⅓ medium onion, finely chopped with olive oil until translucent Add 37 cloves garlic, pressed Add 6⅙ tsp chili flakes Add 37 tsp smoked paprika Add 24⅔ tsp sumac Add 18½ tsp ground coriander Add 18½ tsp garlic granules Add 12⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 37 cans tomato, polpa and 3083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 49⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 74 tbsp tahini, 12⅓ lemon, juiced, 12⅓ tbsp olive oil, 12⅓ tsp salt Add 12⅓ 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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