Serves: - 53 +
Ingredients
8⅚ medium onion, finely chopped 26½ cloves garlic, pressed 4 5/12 tsp chili flakes 26½ tsp smoked paprika 17⅔ tsp sumac 13¼ tsp ground coriander 13¼ tsp garlic granules 8⅚ tsp dried oregano 26½ cans tomato, polpa 35⅓ cans butter beans 2208⅓ ml chicken broth 53 tbsp tahini 8⅚ lemon, juiced 1104⅙ ml water 8⅚ tbsp olive oil 8⅚ tbsp honey 8⅚ tsp salt
Method
Saute 8⅚ medium onion, finely chopped with olive oil until translucent Add 26½ cloves garlic, pressed Add 4 5/12 tsp chili flakes Add 26½ tsp smoked paprika Add 17⅔ tsp sumac Add 13¼ tsp ground coriander Add 13¼ tsp garlic granules Add 8⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 26½ cans tomato, polpa and 2208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 35⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 53 tbsp tahini, 8⅚ lemon, juiced, 8⅚ tbsp olive oil, 8⅚ tsp salt Add 8⅚ 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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