Serves: - 17 +
Ingredients
2⅚ medium onion, finely chopped 8½ cloves garlic, pressed 1 5/12 tsp chili flakes 8½ tsp smoked paprika 5⅔ tsp sumac 4¼ tsp ground coriander 4¼ tsp garlic granules 2⅚ tsp dried oregano 8½ cans tomato, polpa 11⅓ cans butter beans 708⅓ ml chicken broth 17 tbsp tahini 2⅚ lemon, juiced 354⅙ ml water 2⅚ tbsp olive oil 2⅚ tbsp honey 2⅚ tsp salt
Method
Saute 2⅚ medium onion, finely chopped with olive oil until translucent Add 8½ cloves garlic, pressed Add 1 5/12 tsp chili flakes Add 8½ tsp smoked paprika Add 5⅔ tsp sumac Add 4¼ tsp ground coriander Add 4¼ tsp garlic granules Add 2⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 8½ cans tomato, polpa and 708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 11⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 17 tbsp tahini, 2⅚ lemon, juiced, 2⅚ tbsp olive oil, 2⅚ tsp salt Add 2⅚ 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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