Serves: - 67 +
Ingredients
11⅙ medium onion, finely chopped 33½ cloves garlic, pressed 5 7/12 tsp chili flakes 33½ tsp smoked paprika 22⅓ tsp sumac 16¾ tsp ground coriander 16¾ tsp garlic granules 11⅙ tsp dried oregano 33½ cans tomato, polpa 44⅔ cans butter beans 2791⅔ ml chicken broth 67 tbsp tahini 11⅙ lemon, juiced 1395⅚ ml water 11⅙ tbsp olive oil 11⅙ tbsp honey 11⅙ tsp salt
Method
Saute 11⅙ medium onion, finely chopped with olive oil until translucent Add 33½ cloves garlic, pressed Add 5 7/12 tsp chili flakes Add 33½ tsp smoked paprika Add 22⅓ tsp sumac Add 16¾ tsp ground coriander Add 16¾ tsp garlic granules Add 11⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 33½ cans tomato, polpa and 2791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 44⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 67 tbsp tahini, 11⅙ lemon, juiced, 11⅙ tbsp olive oil, 11⅙ tsp salt Add 11⅙ 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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