Serves: - 71 +
Ingredients
11⅚ medium onion, finely chopped 35½ cloves garlic, pressed 5 11/12 tsp chili flakes 35½ tsp smoked paprika 23⅔ tsp sumac 17¾ tsp ground coriander 17¾ tsp garlic granules 11⅚ tsp dried oregano 35½ cans tomato, polpa 47⅓ cans butter beans 2958⅓ ml chicken broth 71 tbsp tahini 11⅚ lemon, juiced 1479⅙ ml water 11⅚ tbsp olive oil 11⅚ tbsp honey 11⅚ tsp salt
Method
Saute 11⅚ medium onion, finely chopped with olive oil until translucent Add 35½ cloves garlic, pressed Add 5 11/12 tsp chili flakes Add 35½ tsp smoked paprika Add 23⅔ tsp sumac Add 17¾ tsp ground coriander Add 17¾ tsp garlic granules Add 11⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 35½ cans tomato, polpa and 2958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 47⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 71 tbsp tahini, 11⅚ lemon, juiced, 11⅚ tbsp olive oil, 11⅚ tsp salt Add 11⅚ 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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