Serves: - 86 +
Ingredients
14⅓ medium onion, finely chopped 43 cloves garlic, pressed 7⅙ tsp chili flakes 43 tsp smoked paprika 28⅔ tsp sumac 21½ tsp ground coriander 21½ tsp garlic granules 14⅓ tsp dried oregano 43 cans tomato, polpa 57⅓ cans butter beans 3583⅓ ml chicken broth 86 tbsp tahini 14⅓ lemon, juiced 1791⅔ ml water 14⅓ tbsp olive oil 14⅓ tbsp honey 14⅓ tsp salt
Method
Saute 14⅓ medium onion, finely chopped with olive oil until translucent Add 43 cloves garlic, pressed Add 7⅙ tsp chili flakes Add 43 tsp smoked paprika Add 28⅔ tsp sumac Add 21½ tsp ground coriander Add 21½ tsp garlic granules Add 14⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 43 cans tomato, polpa and 3583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 57⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 86 tbsp tahini, 14⅓ lemon, juiced, 14⅓ tbsp olive oil, 14⅓ tsp salt Add 14⅓ 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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