Serves: - 61 +
Ingredients
10⅙ medium onion, finely chopped 30½ cloves garlic, pressed 5 1/12 tsp chili flakes 30½ tsp smoked paprika 20⅓ tsp sumac 15¼ tsp ground coriander 15¼ tsp garlic granules 10⅙ tsp dried oregano 30½ cans tomato, polpa 40⅔ cans butter beans 2541⅔ ml chicken broth 61 tbsp tahini 10⅙ lemon, juiced 1270⅚ ml water 10⅙ tbsp olive oil 10⅙ tbsp honey 10⅙ tsp salt
Method
Saute 10⅙ medium onion, finely chopped with olive oil until translucent Add 30½ cloves garlic, pressed Add 5 1/12 tsp chili flakes Add 30½ tsp smoked paprika Add 20⅓ tsp sumac Add 15¼ tsp ground coriander Add 15¼ tsp garlic granules Add 10⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 30½ cans tomato, polpa and 2541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 40⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 61 tbsp tahini, 10⅙ lemon, juiced, 10⅙ tbsp olive oil, 10⅙ tsp salt Add 10⅙ 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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