Serves: - 73 +
Ingredients
12⅙ medium onion, finely chopped 36½ cloves garlic, pressed 6 1/12 tsp chili flakes 36½ tsp smoked paprika 24⅓ tsp sumac 18¼ tsp ground coriander 18¼ tsp garlic granules 12⅙ tsp dried oregano 36½ cans tomato, polpa 48⅔ cans butter beans 3041⅔ ml chicken broth 73 tbsp tahini 12⅙ lemon, juiced 1520⅚ ml water 12⅙ tbsp olive oil 12⅙ tbsp honey 12⅙ tsp salt
Method
Saute 12⅙ medium onion, finely chopped with olive oil until translucent Add 36½ cloves garlic, pressed Add 6 1/12 tsp chili flakes Add 36½ tsp smoked paprika Add 24⅓ tsp sumac Add 18¼ tsp ground coriander Add 18¼ tsp garlic granules Add 12⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 36½ cans tomato, polpa and 3041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 48⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 73 tbsp tahini, 12⅙ lemon, juiced, 12⅙ tbsp olive oil, 12⅙ tsp salt Add 12⅙ 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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