Serves: - 157 +
Ingredients
26⅙ medium onion, finely chopped 78½ cloves garlic, pressed 13 1/12 tsp chili flakes 78½ tsp smoked paprika 52⅓ tsp sumac 39¼ tsp ground coriander 39¼ tsp garlic granules 26⅙ tsp dried oregano 78½ cans tomato, polpa 104⅔ cans butter beans 6541⅔ ml chicken broth 157 tbsp tahini 26⅙ lemon, juiced 3270⅚ ml water 26⅙ tbsp olive oil 26⅙ tbsp honey 26⅙ tsp salt
Method
Saute 26⅙ medium onion, finely chopped with olive oil until translucent Add 78½ cloves garlic, pressed Add 13 1/12 tsp chili flakes Add 78½ tsp smoked paprika Add 52⅓ tsp sumac Add 39¼ tsp ground coriander Add 39¼ tsp garlic granules Add 26⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 78½ cans tomato, polpa and 6541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 104⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 157 tbsp tahini, 26⅙ lemon, juiced, 26⅙ tbsp olive oil, 26⅙ tsp salt Add 26⅙ 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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