Serves: - 193 +
Ingredients
32⅙ medium onion, finely chopped 96½ cloves garlic, pressed 16 1/12 tsp chili flakes 96½ tsp smoked paprika 64⅓ tsp sumac 48¼ tsp ground coriander 48¼ tsp garlic granules 32⅙ tsp dried oregano 96½ cans tomato, polpa 128⅔ cans butter beans 8041⅔ ml chicken broth 193 tbsp tahini 32⅙ lemon, juiced 4020⅚ ml water 32⅙ tbsp olive oil 32⅙ tbsp honey 32⅙ tsp salt
Method
Saute 32⅙ medium onion, finely chopped with olive oil until translucent Add 96½ cloves garlic, pressed Add 16 1/12 tsp chili flakes Add 96½ tsp smoked paprika Add 64⅓ tsp sumac Add 48¼ tsp ground coriander Add 48¼ tsp garlic granules Add 32⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 96½ cans tomato, polpa and 8041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 128⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 193 tbsp tahini, 32⅙ lemon, juiced, 32⅙ tbsp olive oil, 32⅙ tsp salt Add 32⅙ 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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