Serves: - 19 +
Ingredients
3⅙ medium onion, finely chopped 9½ cloves garlic, pressed 1 7/12 tsp chili flakes 9½ tsp smoked paprika 6⅓ tsp sumac 4¾ tsp ground coriander 4¾ tsp garlic granules 3⅙ tsp dried oregano 9½ cans tomato, polpa 12⅔ cans butter beans 791⅔ ml chicken broth 19 tbsp tahini 3⅙ lemon, juiced 395⅚ ml water 3⅙ tbsp olive oil 3⅙ tbsp honey 3⅙ tsp salt
Method
Saute 3⅙ medium onion, finely chopped with olive oil until translucent Add 9½ cloves garlic, pressed Add 1 7/12 tsp chili flakes Add 9½ tsp smoked paprika Add 6⅓ tsp sumac Add 4¾ tsp ground coriander Add 4¾ tsp garlic granules Add 3⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 9½ cans tomato, polpa and 791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 12⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 19 tbsp tahini, 3⅙ lemon, juiced, 3⅙ tbsp olive oil, 3⅙ tsp salt Add 3⅙ 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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