Serves: - 139 +
Ingredients
23⅙ medium onion, finely chopped 69½ cloves garlic, pressed 11 7/12 tsp chili flakes 69½ tsp smoked paprika 46⅓ tsp sumac 34¾ tsp ground coriander 34¾ tsp garlic granules 23⅙ tsp dried oregano 69½ cans tomato, polpa 92⅔ cans butter beans 5791⅔ ml chicken broth 139 tbsp tahini 23⅙ lemon, juiced 2895⅚ ml water 23⅙ tbsp olive oil 23⅙ tbsp honey 23⅙ tsp salt
Method
Saute 23⅙ medium onion, finely chopped with olive oil until translucent Add 69½ cloves garlic, pressed Add 11 7/12 tsp chili flakes Add 69½ tsp smoked paprika Add 46⅓ tsp sumac Add 34¾ tsp ground coriander Add 34¾ tsp garlic granules Add 23⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 69½ cans tomato, polpa and 5791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 92⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 139 tbsp tahini, 23⅙ lemon, juiced, 23⅙ tbsp olive oil, 23⅙ tsp salt Add 23⅙ 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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