Serves: - 37 +
Ingredients
6⅙ medium onion, finely chopped 18½ cloves garlic, pressed 3 1/12 tsp chili flakes 18½ tsp smoked paprika 12⅓ tsp sumac 9¼ tsp ground coriander 9¼ tsp garlic granules 6⅙ tsp dried oregano 18½ cans tomato, polpa 24⅔ cans butter beans 1541⅔ ml chicken broth 37 tbsp tahini 6⅙ lemon, juiced 770⅚ ml water 6⅙ tbsp olive oil 6⅙ tbsp honey 6⅙ tsp salt
Method
Saute 6⅙ medium onion, finely chopped with olive oil until translucent Add 18½ cloves garlic, pressed Add 3 1/12 tsp chili flakes Add 18½ tsp smoked paprika Add 12⅓ tsp sumac Add 9¼ tsp ground coriander Add 9¼ tsp garlic granules Add 6⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 18½ cans tomato, polpa and 1541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 24⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 37 tbsp tahini, 6⅙ lemon, juiced, 6⅙ tbsp olive oil, 6⅙ tsp salt Add 6⅙ 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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