Serves: - 76 +
Ingredients
12⅔ medium onion, finely chopped 38 cloves garlic, pressed 6⅓ tsp chili flakes 38 tsp smoked paprika 25⅓ tsp sumac 19 tsp ground coriander 19 tsp garlic granules 12⅔ tsp dried oregano 38 cans tomato, polpa 50⅔ cans butter beans 3166⅔ ml chicken broth 76 tbsp tahini 12⅔ lemon, juiced 1583⅓ ml water 12⅔ tbsp olive oil 12⅔ tbsp honey 12⅔ tsp salt
Method
Saute 12⅔ medium onion, finely chopped with olive oil until translucent Add 38 cloves garlic, pressed Add 6⅓ tsp chili flakes Add 38 tsp smoked paprika Add 25⅓ tsp sumac Add 19 tsp ground coriander Add 19 tsp garlic granules Add 12⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 38 cans tomato, polpa and 3166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 50⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 76 tbsp tahini, 12⅔ lemon, juiced, 12⅔ tbsp olive oil, 12⅔ tsp salt Add 12⅔ 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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