Serves: - 107 +
Ingredients
17⅚ medium onion, finely chopped 53½ cloves garlic, pressed 8 11/12 tsp chili flakes 53½ tsp smoked paprika 35⅔ tsp sumac 26¾ tsp ground coriander 26¾ tsp garlic granules 17⅚ tsp dried oregano 53½ cans tomato, polpa 71⅓ cans butter beans 4458⅓ ml chicken broth 107 tbsp tahini 17⅚ lemon, juiced 2229⅙ ml water 17⅚ tbsp olive oil 17⅚ tbsp honey 17⅚ tsp salt
Method
Saute 17⅚ medium onion, finely chopped with olive oil until translucent Add 53½ cloves garlic, pressed Add 8 11/12 tsp chili flakes Add 53½ tsp smoked paprika Add 35⅔ tsp sumac Add 26¾ tsp ground coriander Add 26¾ tsp garlic granules Add 17⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 53½ cans tomato, polpa and 4458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 71⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 107 tbsp tahini, 17⅚ lemon, juiced, 17⅚ tbsp olive oil, 17⅚ tsp salt Add 17⅚ 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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