Serves: - 92 +
Ingredients
15⅓ medium onion, finely chopped 46 cloves garlic, pressed 7⅔ tsp chili flakes 46 tsp smoked paprika 30⅔ tsp sumac 23 tsp ground coriander 23 tsp garlic granules 15⅓ tsp dried oregano 46 cans tomato, polpa 61⅓ cans butter beans 3833⅓ ml chicken broth 92 tbsp tahini 15⅓ lemon, juiced 1916⅔ ml water 15⅓ tbsp olive oil 15⅓ tbsp honey 15⅓ tsp salt
Method
Saute 15⅓ medium onion, finely chopped with olive oil until translucent Add 46 cloves garlic, pressed Add 7⅔ tsp chili flakes Add 46 tsp smoked paprika Add 30⅔ tsp sumac Add 23 tsp ground coriander Add 23 tsp garlic granules Add 15⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 46 cans tomato, polpa and 3833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 61⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 92 tbsp tahini, 15⅓ lemon, juiced, 15⅓ tbsp olive oil, 15⅓ tsp salt Add 15⅓ 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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