Serves: - 122 +
Ingredients
20⅓ medium onion, finely chopped 61 cloves garlic, pressed 10⅙ tsp chili flakes 61 tsp smoked paprika 40⅔ tsp sumac 30½ tsp ground coriander 30½ tsp garlic granules 20⅓ tsp dried oregano 61 cans tomato, polpa 81⅓ cans butter beans 5083⅓ ml chicken broth 122 tbsp tahini 20⅓ lemon, juiced 2541⅔ ml water 20⅓ tbsp olive oil 20⅓ tbsp honey 20⅓ tsp salt
Method
Saute 20⅓ medium onion, finely chopped with olive oil until translucent Add 61 cloves garlic, pressed Add 10⅙ tsp chili flakes Add 61 tsp smoked paprika Add 40⅔ tsp sumac Add 30½ tsp ground coriander Add 30½ tsp garlic granules Add 20⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 61 cans tomato, polpa and 5083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 81⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 122 tbsp tahini, 20⅓ lemon, juiced, 20⅓ tbsp olive oil, 20⅓ tsp salt Add 20⅓ 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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