Serves: - 155 +
Ingredients
25⅚ medium onion, finely chopped 77½ cloves garlic, pressed 12 11/12 tsp chili flakes 77½ tsp smoked paprika 51⅔ tsp sumac 38¾ tsp ground coriander 38¾ tsp garlic granules 25⅚ tsp dried oregano 77½ cans tomato, polpa 103⅓ cans butter beans 6458⅓ ml chicken broth 155 tbsp tahini 25⅚ lemon, juiced 3229⅙ ml water 25⅚ tbsp olive oil 25⅚ tbsp honey 25⅚ tsp salt
Method
Saute 25⅚ medium onion, finely chopped with olive oil until translucent Add 77½ cloves garlic, pressed Add 12 11/12 tsp chili flakes Add 77½ tsp smoked paprika Add 51⅔ tsp sumac Add 38¾ tsp ground coriander Add 38¾ tsp garlic granules Add 25⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 77½ cans tomato, polpa and 6458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 103⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 155 tbsp tahini, 25⅚ lemon, juiced, 25⅚ tbsp olive oil, 25⅚ tsp salt Add 25⅚ 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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