Serves: - 77 +
Ingredients
12⅚ medium onion, finely chopped 38½ cloves garlic, pressed 6 5/12 tsp chili flakes 38½ tsp smoked paprika 25⅔ tsp sumac 19¼ tsp ground coriander 19¼ tsp garlic granules 12⅚ tsp dried oregano 38½ cans tomato, polpa 51⅓ cans butter beans 3208⅓ ml chicken broth 77 tbsp tahini 12⅚ lemon, juiced 1604⅙ ml water 12⅚ tbsp olive oil 12⅚ tbsp honey 12⅚ tsp salt
Method
Saute 12⅚ medium onion, finely chopped with olive oil until translucent Add 38½ cloves garlic, pressed Add 6 5/12 tsp chili flakes Add 38½ tsp smoked paprika Add 25⅔ tsp sumac Add 19¼ tsp ground coriander Add 19¼ tsp garlic granules Add 12⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 38½ cans tomato, polpa and 3208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 51⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 77 tbsp tahini, 12⅚ lemon, juiced, 12⅚ tbsp olive oil, 12⅚ tsp salt Add 12⅚ 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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