Serves: - 82 +
Ingredients
13⅔ medium onion, finely chopped 41 cloves garlic, pressed 6⅚ tsp chili flakes 41 tsp smoked paprika 27⅓ tsp sumac 20½ tsp ground coriander 20½ tsp garlic granules 13⅔ tsp dried oregano 41 cans tomato, polpa 54⅔ cans butter beans 3416⅔ ml chicken broth 82 tbsp tahini 13⅔ lemon, juiced 1708⅓ ml water 13⅔ tbsp olive oil 13⅔ tbsp honey 13⅔ tsp salt
Method
Saute 13⅔ medium onion, finely chopped with olive oil until translucent Add 41 cloves garlic, pressed Add 6⅚ tsp chili flakes Add 41 tsp smoked paprika Add 27⅓ tsp sumac Add 20½ tsp ground coriander Add 20½ tsp garlic granules Add 13⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 41 cans tomato, polpa and 3416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 54⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 82 tbsp tahini, 13⅔ lemon, juiced, 13⅔ tbsp olive oil, 13⅔ tsp salt Add 13⅔ 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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