Serves: - 29 +
Ingredients
4⅚ medium onion, finely chopped 14½ cloves garlic, pressed 2 5/12 tsp chili flakes 14½ tsp smoked paprika 9⅔ tsp sumac 7¼ tsp ground coriander 7¼ tsp garlic granules 4⅚ tsp dried oregano 14½ cans tomato, polpa 19⅓ cans butter beans 1208⅓ ml chicken broth 29 tbsp tahini 4⅚ lemon, juiced 604⅙ ml water 4⅚ tbsp olive oil 4⅚ tbsp honey 4⅚ tsp salt
Method
Saute 4⅚ medium onion, finely chopped with olive oil until translucent Add 14½ cloves garlic, pressed Add 2 5/12 tsp chili flakes Add 14½ tsp smoked paprika Add 9⅔ tsp sumac Add 7¼ tsp ground coriander Add 7¼ tsp garlic granules Add 4⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 14½ cans tomato, polpa and 1208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 19⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 29 tbsp tahini, 4⅚ lemon, juiced, 4⅚ tbsp olive oil, 4⅚ tsp salt Add 4⅚ 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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