Serves: - 175 +
Ingredients
29⅙ medium onion, finely chopped 87½ cloves garlic, pressed 14 7/12 tsp chili flakes 87½ tsp smoked paprika 58⅓ tsp sumac 43¾ tsp ground coriander 43¾ tsp garlic granules 29⅙ tsp dried oregano 87½ cans tomato, polpa 116⅔ cans butter beans 7291⅔ ml chicken broth 175 tbsp tahini 29⅙ lemon, juiced 3645⅚ ml water 29⅙ tbsp olive oil 29⅙ tbsp honey 29⅙ tsp salt
Method
Saute 29⅙ medium onion, finely chopped with olive oil until translucent Add 87½ cloves garlic, pressed Add 14 7/12 tsp chili flakes Add 87½ tsp smoked paprika Add 58⅓ tsp sumac Add 43¾ tsp ground coriander Add 43¾ tsp garlic granules Add 29⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 87½ cans tomato, polpa and 7291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 116⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 175 tbsp tahini, 29⅙ lemon, juiced, 29⅙ tbsp olive oil, 29⅙ tsp salt Add 29⅙ 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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