Serves: - 95 +
Ingredients
15⅚ medium onion, finely chopped 47½ cloves garlic, pressed 7 11/12 tsp chili flakes 47½ tsp smoked paprika 31⅔ tsp sumac 23¾ tsp ground coriander 23¾ tsp garlic granules 15⅚ tsp dried oregano 47½ cans tomato, polpa 63⅓ cans butter beans 3958⅓ ml chicken broth 95 tbsp tahini 15⅚ lemon, juiced 1979⅙ ml water 15⅚ tbsp olive oil 15⅚ tbsp honey 15⅚ tsp salt
Method
Saute 15⅚ medium onion, finely chopped with olive oil until translucent Add 47½ cloves garlic, pressed Add 7 11/12 tsp chili flakes Add 47½ tsp smoked paprika Add 31⅔ tsp sumac Add 23¾ tsp ground coriander Add 23¾ tsp garlic granules Add 15⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 47½ cans tomato, polpa and 3958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 63⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 95 tbsp tahini, 15⅚ lemon, juiced, 15⅚ tbsp olive oil, 15⅚ tsp salt Add 15⅚ 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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