Serves: - 131 +
Ingredients
21⅚ medium onion, finely chopped 65½ cloves garlic, pressed 10 11/12 tsp chili flakes 65½ tsp smoked paprika 43⅔ tsp sumac 32¾ tsp ground coriander 32¾ tsp garlic granules 21⅚ tsp dried oregano 65½ cans tomato, polpa 87⅓ cans butter beans 5458⅓ ml chicken broth 131 tbsp tahini 21⅚ lemon, juiced 2729⅙ ml water 21⅚ tbsp olive oil 21⅚ tbsp honey 21⅚ tsp salt
Method
Saute 21⅚ medium onion, finely chopped with olive oil until translucent Add 65½ cloves garlic, pressed Add 10 11/12 tsp chili flakes Add 65½ tsp smoked paprika Add 43⅔ tsp sumac Add 32¾ tsp ground coriander Add 32¾ tsp garlic granules Add 21⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 65½ cans tomato, polpa and 5458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 87⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 131 tbsp tahini, 21⅚ lemon, juiced, 21⅚ tbsp olive oil, 21⅚ tsp salt Add 21⅚ 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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