Serves: - 215 +
Ingredients
35⅚ medium onion, finely chopped 107½ cloves garlic, pressed 17 11/12 tsp chili flakes 107½ tsp smoked paprika 71⅔ tsp sumac 53¾ tsp ground coriander 53¾ tsp garlic granules 35⅚ tsp dried oregano 107½ cans tomato, polpa 143⅓ cans butter beans 8958⅓ ml chicken broth 215 tbsp tahini 35⅚ lemon, juiced 4479⅙ ml water 35⅚ tbsp olive oil 35⅚ tbsp honey 35⅚ tsp salt
Method
Saute 35⅚ medium onion, finely chopped with olive oil until translucent Add 107½ cloves garlic, pressed Add 17 11/12 tsp chili flakes Add 107½ tsp smoked paprika Add 71⅔ tsp sumac Add 53¾ tsp ground coriander Add 53¾ tsp garlic granules Add 35⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 107½ cans tomato, polpa and 8958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 143⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 215 tbsp tahini, 35⅚ lemon, juiced, 35⅚ tbsp olive oil, 35⅚ tsp salt Add 35⅚ 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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