Serves: - 43 +
Ingredients
7⅙ medium onion, finely chopped 21½ cloves garlic, pressed 3 7/12 tsp chili flakes 21½ tsp smoked paprika 14⅓ tsp sumac 10¾ tsp ground coriander 10¾ tsp garlic granules 7⅙ tsp dried oregano 21½ cans tomato, polpa 28⅔ cans butter beans 1791⅔ ml chicken broth 43 tbsp tahini 7⅙ lemon, juiced 895⅚ ml water 7⅙ tbsp olive oil 7⅙ tbsp honey 7⅙ tsp salt
Method
Saute 7⅙ medium onion, finely chopped with olive oil until translucent Add 21½ cloves garlic, pressed Add 3 7/12 tsp chili flakes Add 21½ tsp smoked paprika Add 14⅓ tsp sumac Add 10¾ tsp ground coriander Add 10¾ tsp garlic granules Add 7⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 21½ cans tomato, polpa and 1791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 28⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 43 tbsp tahini, 7⅙ lemon, juiced, 7⅙ tbsp olive oil, 7⅙ tsp salt Add 7⅙ 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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