Serves: - 98 +
Ingredients
16⅓ medium onion, finely chopped 49 cloves garlic, pressed 8⅙ tsp chili flakes 49 tsp smoked paprika 32⅔ tsp sumac 24½ tsp ground coriander 24½ tsp garlic granules 16⅓ tsp dried oregano 49 cans tomato, polpa 65⅓ cans butter beans 4083⅓ ml chicken broth 98 tbsp tahini 16⅓ lemon, juiced 2041⅔ ml water 16⅓ tbsp olive oil 16⅓ tbsp honey 16⅓ tsp salt
Method
Saute 16⅓ medium onion, finely chopped with olive oil until translucent Add 49 cloves garlic, pressed Add 8⅙ tsp chili flakes Add 49 tsp smoked paprika Add 32⅔ tsp sumac Add 24½ tsp ground coriander Add 24½ tsp garlic granules Add 16⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 49 cans tomato, polpa and 4083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 65⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 98 tbsp tahini, 16⅓ lemon, juiced, 16⅓ tbsp olive oil, 16⅓ tsp salt Add 16⅓ 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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