Serves: - 79 +
Ingredients
13⅙ medium onion, finely chopped 39½ cloves garlic, pressed 6 7/12 tsp chili flakes 39½ tsp smoked paprika 26⅓ tsp sumac 19¾ tsp ground coriander 19¾ tsp garlic granules 13⅙ tsp dried oregano 39½ cans tomato, polpa 52⅔ cans butter beans 3291⅔ ml chicken broth 79 tbsp tahini 13⅙ lemon, juiced 1645⅚ ml water 13⅙ tbsp olive oil 13⅙ tbsp honey 13⅙ tsp salt
Method
Saute 13⅙ medium onion, finely chopped with olive oil until translucent Add 39½ cloves garlic, pressed Add 6 7/12 tsp chili flakes Add 39½ tsp smoked paprika Add 26⅓ tsp sumac Add 19¾ tsp ground coriander Add 19¾ tsp garlic granules Add 13⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 39½ cans tomato, polpa and 3291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 52⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 79 tbsp tahini, 13⅙ lemon, juiced, 13⅙ tbsp olive oil, 13⅙ tsp salt Add 13⅙ 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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