Serves: - 47 +
Ingredients
7⅚ medium onion, finely chopped 23½ cloves garlic, pressed 3 11/12 tsp chili flakes 23½ tsp smoked paprika 15⅔ tsp sumac 11¾ tsp ground coriander 11¾ tsp garlic granules 7⅚ tsp dried oregano 23½ cans tomato, polpa 31⅓ cans butter beans 1958⅓ ml chicken broth 47 tbsp tahini 7⅚ lemon, juiced 979⅙ ml water 7⅚ tbsp olive oil 7⅚ tbsp honey 7⅚ tsp salt
Method
Saute 7⅚ medium onion, finely chopped with olive oil until translucent Add 23½ cloves garlic, pressed Add 3 11/12 tsp chili flakes Add 23½ tsp smoked paprika Add 15⅔ tsp sumac Add 11¾ tsp ground coriander Add 11¾ tsp garlic granules Add 7⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 23½ cans tomato, polpa and 1958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 31⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 47 tbsp tahini, 7⅚ lemon, juiced, 7⅚ tbsp olive oil, 7⅚ tsp salt Add 7⅚ 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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