Serves: - 161 +
Ingredients
26⅚ medium onion, finely chopped 80½ cloves garlic, pressed 13 5/12 tsp chili flakes 80½ tsp smoked paprika 53⅔ tsp sumac 40¼ tsp ground coriander 40¼ tsp garlic granules 26⅚ tsp dried oregano 80½ cans tomato, polpa 107⅓ cans butter beans 6708⅓ ml chicken broth 161 tbsp tahini 26⅚ lemon, juiced 3354⅙ ml water 26⅚ tbsp olive oil 26⅚ tbsp honey 26⅚ tsp salt
Method
Saute 26⅚ medium onion, finely chopped with olive oil until translucent Add 80½ cloves garlic, pressed Add 13 5/12 tsp chili flakes Add 80½ tsp smoked paprika Add 53⅔ tsp sumac Add 40¼ tsp ground coriander Add 40¼ tsp garlic granules Add 26⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 80½ cans tomato, polpa and 6708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 107⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 161 tbsp tahini, 26⅚ lemon, juiced, 26⅚ tbsp olive oil, 26⅚ tsp salt Add 26⅚ 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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