Serves: - 134 +
Ingredients
22⅓ medium onion, finely chopped 67 cloves garlic, pressed 11⅙ tsp chili flakes 67 tsp smoked paprika 44⅔ tsp sumac 33½ tsp ground coriander 33½ tsp garlic granules 22⅓ tsp dried oregano 67 cans tomato, polpa 89⅓ cans butter beans 5583⅓ ml chicken broth 134 tbsp tahini 22⅓ lemon, juiced 2791⅔ ml water 22⅓ tbsp olive oil 22⅓ tbsp honey 22⅓ tsp salt
Method
Saute 22⅓ medium onion, finely chopped with olive oil until translucent Add 67 cloves garlic, pressed Add 11⅙ tsp chili flakes Add 67 tsp smoked paprika Add 44⅔ tsp sumac Add 33½ tsp ground coriander Add 33½ tsp garlic granules Add 22⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 67 cans tomato, polpa and 5583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 89⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 134 tbsp tahini, 22⅓ lemon, juiced, 22⅓ tbsp olive oil, 22⅓ tsp salt Add 22⅓ 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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