Serves: - 217 +
Ingredients
36⅙ medium onion, finely chopped 108½ cloves garlic, pressed 18 1/12 tsp chili flakes 108½ tsp smoked paprika 72⅓ tsp sumac 54¼ tsp ground coriander 54¼ tsp garlic granules 36⅙ tsp dried oregano 108½ cans tomato, polpa 144⅔ cans butter beans 9041⅔ ml chicken broth 217 tbsp tahini 36⅙ lemon, juiced 4520⅚ ml water 36⅙ tbsp olive oil 36⅙ tbsp honey 36⅙ tsp salt
Method
Saute 36⅙ medium onion, finely chopped with olive oil until translucent Add 108½ cloves garlic, pressed Add 18 1/12 tsp chili flakes Add 108½ tsp smoked paprika Add 72⅓ tsp sumac Add 54¼ tsp ground coriander Add 54¼ tsp garlic granules Add 36⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 108½ cans tomato, polpa and 9041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 144⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 217 tbsp tahini, 36⅙ lemon, juiced, 36⅙ tbsp olive oil, 36⅙ tsp salt Add 36⅙ 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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