Serves: - 118 +
Ingredients
19⅔ medium onion, finely chopped 59 cloves garlic, pressed 9⅚ tsp chili flakes 59 tsp smoked paprika 39⅓ tsp sumac 29½ tsp ground coriander 29½ tsp garlic granules 19⅔ tsp dried oregano 59 cans tomato, polpa 78⅔ cans butter beans 4916⅔ ml chicken broth 118 tbsp tahini 19⅔ lemon, juiced 2458⅓ ml water 19⅔ tbsp olive oil 19⅔ tbsp honey 19⅔ tsp salt
Method
Saute 19⅔ medium onion, finely chopped with olive oil until translucent Add 59 cloves garlic, pressed Add 9⅚ tsp chili flakes Add 59 tsp smoked paprika Add 39⅓ tsp sumac Add 29½ tsp ground coriander Add 29½ tsp garlic granules Add 19⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 59 cans tomato, polpa and 4916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 78⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 118 tbsp tahini, 19⅔ lemon, juiced, 19⅔ tbsp olive oil, 19⅔ tsp salt Add 19⅔ 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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