Serves: - 119 +
Ingredients
19⅚ medium onion, finely chopped 59½ cloves garlic, pressed 9 11/12 tsp chili flakes 59½ tsp smoked paprika 39⅔ tsp sumac 29¾ tsp ground coriander 29¾ tsp garlic granules 19⅚ tsp dried oregano 59½ cans tomato, polpa 79⅓ cans butter beans 4958⅓ ml chicken broth 119 tbsp tahini 19⅚ lemon, juiced 2479⅙ ml water 19⅚ tbsp olive oil 19⅚ tbsp honey 19⅚ tsp salt
Method
Saute 19⅚ medium onion, finely chopped with olive oil until translucent Add 59½ cloves garlic, pressed Add 9 11/12 tsp chili flakes Add 59½ tsp smoked paprika Add 39⅔ tsp sumac Add 29¾ tsp ground coriander Add 29¾ tsp garlic granules Add 19⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 59½ cans tomato, polpa and 4958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 79⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 119 tbsp tahini, 19⅚ lemon, juiced, 19⅚ tbsp olive oil, 19⅚ tsp salt Add 19⅚ 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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