Serves: - 124 +
Ingredients
20⅔ medium onion, finely chopped 62 cloves garlic, pressed 10⅓ tsp chili flakes 62 tsp smoked paprika 41⅓ tsp sumac 31 tsp ground coriander 31 tsp garlic granules 20⅔ tsp dried oregano 62 cans tomato, polpa 82⅔ cans butter beans 5166⅔ ml chicken broth 124 tbsp tahini 20⅔ lemon, juiced 2583⅓ ml water 20⅔ tbsp olive oil 20⅔ tbsp honey 20⅔ tsp salt
Method
Saute 20⅔ medium onion, finely chopped with olive oil until translucent Add 62 cloves garlic, pressed Add 10⅓ tsp chili flakes Add 62 tsp smoked paprika Add 41⅓ tsp sumac Add 31 tsp ground coriander Add 31 tsp garlic granules Add 20⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 62 cans tomato, polpa and 5166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 82⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 124 tbsp tahini, 20⅔ lemon, juiced, 20⅔ tbsp olive oil, 20⅔ tsp salt Add 20⅔ 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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