Serves: - 127 +
Ingredients
21⅙ medium onion, finely chopped 63½ cloves garlic, pressed 10 7/12 tsp chili flakes 63½ tsp smoked paprika 42⅓ tsp sumac 31¾ tsp ground coriander 31¾ tsp garlic granules 21⅙ tsp dried oregano 63½ cans tomato, polpa 84⅔ cans butter beans 5291⅔ ml chicken broth 127 tbsp tahini 21⅙ lemon, juiced 2645⅚ ml water 21⅙ tbsp olive oil 21⅙ tbsp honey 21⅙ tsp salt
Method
Saute 21⅙ medium onion, finely chopped with olive oil until translucent Add 63½ cloves garlic, pressed Add 10 7/12 tsp chili flakes Add 63½ tsp smoked paprika Add 42⅓ tsp sumac Add 31¾ tsp ground coriander Add 31¾ tsp garlic granules Add 21⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 63½ cans tomato, polpa and 5291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 84⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 127 tbsp tahini, 21⅙ lemon, juiced, 21⅙ tbsp olive oil, 21⅙ tsp salt Add 21⅙ 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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