Serves: - 163 +
Ingredients
27⅙ medium onion, finely chopped 81½ cloves garlic, pressed 13 7/12 tsp chili flakes 81½ tsp smoked paprika 54⅓ tsp sumac 40¾ tsp ground coriander 40¾ tsp garlic granules 27⅙ tsp dried oregano 81½ cans tomato, polpa 108⅔ cans butter beans 6791⅔ ml chicken broth 163 tbsp tahini 27⅙ lemon, juiced 3395⅚ ml water 27⅙ tbsp olive oil 27⅙ tbsp honey 27⅙ tsp salt
Method
Saute 27⅙ medium onion, finely chopped with olive oil until translucent Add 81½ cloves garlic, pressed Add 13 7/12 tsp chili flakes Add 81½ tsp smoked paprika Add 54⅓ tsp sumac Add 40¾ tsp ground coriander Add 40¾ tsp garlic granules Add 27⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 81½ cans tomato, polpa and 6791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 108⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 163 tbsp tahini, 27⅙ lemon, juiced, 27⅙ tbsp olive oil, 27⅙ tsp salt Add 27⅙ 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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