Serves: - 133 +
Ingredients
22⅙ medium onion, finely chopped 66½ cloves garlic, pressed 11 1/12 tsp chili flakes 66½ tsp smoked paprika 44⅓ tsp sumac 33¼ tsp ground coriander 33¼ tsp garlic granules 22⅙ tsp dried oregano 66½ cans tomato, polpa 88⅔ cans butter beans 5541⅔ ml chicken broth 133 tbsp tahini 22⅙ lemon, juiced 2770⅚ ml water 22⅙ tbsp olive oil 22⅙ tbsp honey 22⅙ tsp salt
Method
Saute 22⅙ medium onion, finely chopped with olive oil until translucent Add 66½ cloves garlic, pressed Add 11 1/12 tsp chili flakes Add 66½ tsp smoked paprika Add 44⅓ tsp sumac Add 33¼ tsp ground coriander Add 33¼ tsp garlic granules Add 22⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 66½ cans tomato, polpa and 5541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 88⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 133 tbsp tahini, 22⅙ lemon, juiced, 22⅙ tbsp olive oil, 22⅙ tsp salt Add 22⅙ 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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