Serves: - 109 +
Ingredients
18⅙ medium onion, finely chopped 54½ cloves garlic, pressed 9 1/12 tsp chili flakes 54½ tsp smoked paprika 36⅓ tsp sumac 27¼ tsp ground coriander 27¼ tsp garlic granules 18⅙ tsp dried oregano 54½ cans tomato, polpa 72⅔ cans butter beans 4541⅔ ml chicken broth 109 tbsp tahini 18⅙ lemon, juiced 2270⅚ ml water 18⅙ tbsp olive oil 18⅙ tbsp honey 18⅙ tsp salt
Method
Saute 18⅙ medium onion, finely chopped with olive oil until translucent Add 54½ cloves garlic, pressed Add 9 1/12 tsp chili flakes Add 54½ tsp smoked paprika Add 36⅓ tsp sumac Add 27¼ tsp ground coriander Add 27¼ tsp garlic granules Add 18⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 54½ cans tomato, polpa and 4541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 72⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 109 tbsp tahini, 18⅙ lemon, juiced, 18⅙ tbsp olive oil, 18⅙ tsp salt Add 18⅙ 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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