Serves: - 143 +
Ingredients
23⅚ medium onion, finely chopped 71½ cloves garlic, pressed 11 11/12 tsp chili flakes 71½ tsp smoked paprika 47⅔ tsp sumac 35¾ tsp ground coriander 35¾ tsp garlic granules 23⅚ tsp dried oregano 71½ cans tomato, polpa 95⅓ cans butter beans 5958⅓ ml chicken broth 143 tbsp tahini 23⅚ lemon, juiced 2979⅙ ml water 23⅚ tbsp olive oil 23⅚ tbsp honey 23⅚ tsp salt
Method
Saute 23⅚ medium onion, finely chopped with olive oil until translucent Add 71½ cloves garlic, pressed Add 11 11/12 tsp chili flakes Add 71½ tsp smoked paprika Add 47⅔ tsp sumac Add 35¾ tsp ground coriander Add 35¾ tsp garlic granules Add 23⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 71½ cans tomato, polpa and 5958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 95⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 143 tbsp tahini, 23⅚ lemon, juiced, 23⅚ tbsp olive oil, 23⅚ tsp salt Add 23⅚ 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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