Serves: - 83 +
Ingredients
13⅚ medium onion, finely chopped 41½ cloves garlic, pressed 6 11/12 tsp chili flakes 41½ tsp smoked paprika 27⅔ tsp sumac 20¾ tsp ground coriander 20¾ tsp garlic granules 13⅚ tsp dried oregano 41½ cans tomato, polpa 55⅓ cans butter beans 3458⅓ ml chicken broth 83 tbsp tahini 13⅚ lemon, juiced 1729⅙ ml water 13⅚ tbsp olive oil 13⅚ tbsp honey 13⅚ tsp salt
Method
Saute 13⅚ medium onion, finely chopped with olive oil until translucent Add 41½ cloves garlic, pressed Add 6 11/12 tsp chili flakes Add 41½ tsp smoked paprika Add 27⅔ tsp sumac Add 20¾ tsp ground coriander Add 20¾ tsp garlic granules Add 13⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 41½ cans tomato, polpa and 3458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 55⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 83 tbsp tahini, 13⅚ lemon, juiced, 13⅚ tbsp olive oil, 13⅚ tsp salt Add 13⅚ 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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