Serves: - 103 +
Ingredients
17⅙ medium onion, finely chopped 51½ cloves garlic, pressed 8 7/12 tsp chili flakes 51½ tsp smoked paprika 34⅓ tsp sumac 25¾ tsp ground coriander 25¾ tsp garlic granules 17⅙ tsp dried oregano 51½ cans tomato, polpa 68⅔ cans butter beans 4291⅔ ml chicken broth 103 tbsp tahini 17⅙ lemon, juiced 2145⅚ ml water 17⅙ tbsp olive oil 17⅙ tbsp honey 17⅙ tsp salt
Method
Saute 17⅙ medium onion, finely chopped with olive oil until translucent Add 51½ cloves garlic, pressed Add 8 7/12 tsp chili flakes Add 51½ tsp smoked paprika Add 34⅓ tsp sumac Add 25¾ tsp ground coriander Add 25¾ tsp garlic granules Add 17⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 51½ cans tomato, polpa and 4291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 68⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 103 tbsp tahini, 17⅙ lemon, juiced, 17⅙ tbsp olive oil, 17⅙ tsp salt Add 17⅙ 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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