Serves: - 97 +
Ingredients
16⅙ medium onion, finely chopped 48½ cloves garlic, pressed 8 1/12 tsp chili flakes 48½ tsp smoked paprika 32⅓ tsp sumac 24¼ tsp ground coriander 24¼ tsp garlic granules 16⅙ tsp dried oregano 48½ cans tomato, polpa 64⅔ cans butter beans 4041⅔ ml chicken broth 97 tbsp tahini 16⅙ lemon, juiced 2020⅚ ml water 16⅙ tbsp olive oil 16⅙ tbsp honey 16⅙ tsp salt
Method
Saute 16⅙ medium onion, finely chopped with olive oil until translucent Add 48½ cloves garlic, pressed Add 8 1/12 tsp chili flakes Add 48½ tsp smoked paprika Add 32⅓ tsp sumac Add 24¼ tsp ground coriander Add 24¼ tsp garlic granules Add 16⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 48½ cans tomato, polpa and 4041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 64⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 97 tbsp tahini, 16⅙ lemon, juiced, 16⅙ tbsp olive oil, 16⅙ tsp salt Add 16⅙ 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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