Serves: - 49 +
Ingredients
8⅙ medium onion, finely chopped 24½ cloves garlic, pressed 4 1/12 tsp chili flakes 24½ tsp smoked paprika 16⅓ tsp sumac 12¼ tsp ground coriander 12¼ tsp garlic granules 8⅙ tsp dried oregano 24½ cans tomato, polpa 32⅔ cans butter beans 2041⅔ ml chicken broth 49 tbsp tahini 8⅙ lemon, juiced 1020⅚ ml water 8⅙ tbsp olive oil 8⅙ tbsp honey 8⅙ tsp salt
Method
Saute 8⅙ medium onion, finely chopped with olive oil until translucent Add 24½ cloves garlic, pressed Add 4 1/12 tsp chili flakes Add 24½ tsp smoked paprika Add 16⅓ tsp sumac Add 12¼ tsp ground coriander Add 12¼ tsp garlic granules Add 8⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 24½ cans tomato, polpa and 2041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 32⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 49 tbsp tahini, 8⅙ lemon, juiced, 8⅙ tbsp olive oil, 8⅙ tsp salt Add 8⅙ 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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