Serves: - 145 +
Ingredients
24⅙ medium onion, finely chopped 72½ cloves garlic, pressed 12 1/12 tsp chili flakes 72½ tsp smoked paprika 48⅓ tsp sumac 36¼ tsp ground coriander 36¼ tsp garlic granules 24⅙ tsp dried oregano 72½ cans tomato, polpa 96⅔ cans butter beans 6041⅔ ml chicken broth 145 tbsp tahini 24⅙ lemon, juiced 3020⅚ ml water 24⅙ tbsp olive oil 24⅙ tbsp honey 24⅙ tsp salt
Method
Saute 24⅙ medium onion, finely chopped with olive oil until translucent Add 72½ cloves garlic, pressed Add 12 1/12 tsp chili flakes Add 72½ tsp smoked paprika Add 48⅓ tsp sumac Add 36¼ tsp ground coriander Add 36¼ tsp garlic granules Add 24⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 72½ cans tomato, polpa and 6041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 96⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 145 tbsp tahini, 24⅙ lemon, juiced, 24⅙ tbsp olive oil, 24⅙ tsp salt Add 24⅙ 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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