Serves: - 113 +
Ingredients
18⅚ medium onion, finely chopped 56½ cloves garlic, pressed 9 5/12 tsp chili flakes 56½ tsp smoked paprika 37⅔ tsp sumac 28¼ tsp ground coriander 28¼ tsp garlic granules 18⅚ tsp dried oregano 56½ cans tomato, polpa 75⅓ cans butter beans 4708⅓ ml chicken broth 113 tbsp tahini 18⅚ lemon, juiced 2354⅙ ml water 18⅚ tbsp olive oil 18⅚ tbsp honey 18⅚ tsp salt
Method
Saute 18⅚ medium onion, finely chopped with olive oil until translucent Add 56½ cloves garlic, pressed Add 9 5/12 tsp chili flakes Add 56½ tsp smoked paprika Add 37⅔ tsp sumac Add 28¼ tsp ground coriander Add 28¼ tsp garlic granules Add 18⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 56½ cans tomato, polpa and 4708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 75⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 113 tbsp tahini, 18⅚ lemon, juiced, 18⅚ tbsp olive oil, 18⅚ tsp salt Add 18⅚ 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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