Serves: - 115 +
Ingredients
19⅙ medium onion, finely chopped 57½ cloves garlic, pressed 9 7/12 tsp chili flakes 57½ tsp smoked paprika 38⅓ tsp sumac 28¾ tsp ground coriander 28¾ tsp garlic granules 19⅙ tsp dried oregano 57½ cans tomato, polpa 76⅔ cans butter beans 4791⅔ ml chicken broth 115 tbsp tahini 19⅙ lemon, juiced 2395⅚ ml water 19⅙ tbsp olive oil 19⅙ tbsp honey 19⅙ tsp salt
Method
Saute 19⅙ medium onion, finely chopped with olive oil until translucent Add 57½ cloves garlic, pressed Add 9 7/12 tsp chili flakes Add 57½ tsp smoked paprika Add 38⅓ tsp sumac Add 28¾ tsp ground coriander Add 28¾ tsp garlic granules Add 19⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 57½ cans tomato, polpa and 4791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 76⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 115 tbsp tahini, 19⅙ lemon, juiced, 19⅙ tbsp olive oil, 19⅙ tsp salt Add 19⅙ 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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