Serves: - 85 +
Ingredients
14⅙ medium onion, finely chopped 42½ cloves garlic, pressed 7 1/12 tsp chili flakes 42½ tsp smoked paprika 28⅓ tsp sumac 21¼ tsp ground coriander 21¼ tsp garlic granules 14⅙ tsp dried oregano 42½ cans tomato, polpa 56⅔ cans butter beans 3541⅔ ml chicken broth 85 tbsp tahini 14⅙ lemon, juiced 1770⅚ ml water 14⅙ tbsp olive oil 14⅙ tbsp honey 14⅙ tsp salt
Method
Saute 14⅙ medium onion, finely chopped with olive oil until translucent Add 42½ cloves garlic, pressed Add 7 1/12 tsp chili flakes Add 42½ tsp smoked paprika Add 28⅓ tsp sumac Add 21¼ tsp ground coriander Add 21¼ tsp garlic granules Add 14⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 42½ cans tomato, polpa and 3541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 56⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 85 tbsp tahini, 14⅙ lemon, juiced, 14⅙ tbsp olive oil, 14⅙ tsp salt Add 14⅙ 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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