Serves: - 59 +
Ingredients
9⅚ medium onion, finely chopped 29½ cloves garlic, pressed 4 11/12 tsp chili flakes 29½ tsp smoked paprika 19⅔ tsp sumac 14¾ tsp ground coriander 14¾ tsp garlic granules 9⅚ tsp dried oregano 29½ cans tomato, polpa 39⅓ cans butter beans 2458⅓ ml chicken broth 59 tbsp tahini 9⅚ lemon, juiced 1229⅙ ml water 9⅚ tbsp olive oil 9⅚ tbsp honey 9⅚ tsp salt
Method
Saute 9⅚ medium onion, finely chopped with olive oil until translucent Add 29½ cloves garlic, pressed Add 4 11/12 tsp chili flakes Add 29½ tsp smoked paprika Add 19⅔ tsp sumac Add 14¾ tsp ground coriander Add 14¾ tsp garlic granules Add 9⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 29½ cans tomato, polpa and 2458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 39⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 59 tbsp tahini, 9⅚ lemon, juiced, 9⅚ tbsp olive oil, 9⅚ tsp salt Add 9⅚ 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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