Serves: - 55 +
Ingredients
9⅙ medium onion, finely chopped 27½ cloves garlic, pressed 4 7/12 tsp chili flakes 27½ tsp smoked paprika 18⅓ tsp sumac 13¾ tsp ground coriander 13¾ tsp garlic granules 9⅙ tsp dried oregano 27½ cans tomato, polpa 36⅔ cans butter beans 2291⅔ ml chicken broth 55 tbsp tahini 9⅙ lemon, juiced 1145⅚ ml water 9⅙ tbsp olive oil 9⅙ tbsp honey 9⅙ tsp salt
Method
Saute 9⅙ medium onion, finely chopped with olive oil until translucent Add 27½ cloves garlic, pressed Add 4 7/12 tsp chili flakes Add 27½ tsp smoked paprika Add 18⅓ tsp sumac Add 13¾ tsp ground coriander Add 13¾ tsp garlic granules Add 9⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 27½ cans tomato, polpa and 2291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 36⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 55 tbsp tahini, 9⅙ lemon, juiced, 9⅙ tbsp olive oil, 9⅙ tsp salt Add 9⅙ 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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