Serves: - 167 +
Ingredients
27⅚ medium onion, finely chopped 83½ cloves garlic, pressed 13 11/12 tsp chili flakes 83½ tsp smoked paprika 55⅔ tsp sumac 41¾ tsp ground coriander 41¾ tsp garlic granules 27⅚ tsp dried oregano 83½ cans tomato, polpa 111⅓ cans butter beans 6958⅓ ml chicken broth 167 tbsp tahini 27⅚ lemon, juiced 3479⅙ ml water 27⅚ tbsp olive oil 27⅚ tbsp honey 27⅚ tsp salt
Method
Saute 27⅚ medium onion, finely chopped with olive oil until translucent Add 83½ cloves garlic, pressed Add 13 11/12 tsp chili flakes Add 83½ tsp smoked paprika Add 55⅔ tsp sumac Add 41¾ tsp ground coriander Add 41¾ tsp garlic granules Add 27⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 83½ cans tomato, polpa and 6958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 111⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 167 tbsp tahini, 27⅚ lemon, juiced, 27⅚ tbsp olive oil, 27⅚ tsp salt Add 27⅚ 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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