Serves: - 101 +
Ingredients
16⅚ medium onion, finely chopped 50½ cloves garlic, pressed 8 5/12 tsp chili flakes 50½ tsp smoked paprika 33⅔ tsp sumac 25¼ tsp ground coriander 25¼ tsp garlic granules 16⅚ tsp dried oregano 50½ cans tomato, polpa 67⅓ cans butter beans 4208⅓ ml chicken broth 101 tbsp tahini 16⅚ lemon, juiced 2104⅙ ml water 16⅚ tbsp olive oil 16⅚ tbsp honey 16⅚ tsp salt
Method
Saute 16⅚ medium onion, finely chopped with olive oil until translucent Add 50½ cloves garlic, pressed Add 8 5/12 tsp chili flakes Add 50½ tsp smoked paprika Add 33⅔ tsp sumac Add 25¼ tsp ground coriander Add 25¼ tsp garlic granules Add 16⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 50½ cans tomato, polpa and 4208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 67⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 101 tbsp tahini, 16⅚ lemon, juiced, 16⅚ tbsp olive oil, 16⅚ tsp salt Add 16⅚ 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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