Serves: - 31 +
Ingredients
5⅙ medium onion, finely chopped 15½ cloves garlic, pressed 2 7/12 tsp chili flakes 15½ tsp smoked paprika 10⅓ tsp sumac 7¾ tsp ground coriander 7¾ tsp garlic granules 5⅙ tsp dried oregano 15½ cans tomato, polpa 20⅔ cans butter beans 1291⅔ ml chicken broth 31 tbsp tahini 5⅙ lemon, juiced 645⅚ ml water 5⅙ tbsp olive oil 5⅙ tbsp honey 5⅙ tsp salt
Method
Saute 5⅙ medium onion, finely chopped with olive oil until translucent Add 15½ cloves garlic, pressed Add 2 7/12 tsp chili flakes Add 15½ tsp smoked paprika Add 10⅓ tsp sumac Add 7¾ tsp ground coriander Add 7¾ tsp garlic granules Add 5⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 15½ cans tomato, polpa and 1291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 20⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 31 tbsp tahini, 5⅙ lemon, juiced, 5⅙ tbsp olive oil, 5⅙ tsp salt Add 5⅙ 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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