Serves: - 142 +
Ingredients
23⅔ medium onion, finely chopped 71 cloves garlic, pressed 11⅚ tsp chili flakes 71 tsp smoked paprika 47⅓ tsp sumac 35½ tsp ground coriander 35½ tsp garlic granules 23⅔ tsp dried oregano 71 cans tomato, polpa 94⅔ cans butter beans 5916⅔ ml chicken broth 142 tbsp tahini 23⅔ lemon, juiced 2958⅓ ml water 23⅔ tbsp olive oil 23⅔ tbsp honey 23⅔ tsp salt
Method
Saute 23⅔ medium onion, finely chopped with olive oil until translucent Add 71 cloves garlic, pressed Add 11⅚ tsp chili flakes Add 71 tsp smoked paprika Add 47⅓ tsp sumac Add 35½ tsp ground coriander Add 35½ tsp garlic granules Add 23⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 71 cans tomato, polpa and 5916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 94⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 142 tbsp tahini, 23⅔ lemon, juiced, 23⅔ tbsp olive oil, 23⅔ tsp salt Add 23⅔ 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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