Serves: - 146 +
Ingredients
24⅓ medium onion, finely chopped 73 cloves garlic, pressed 12⅙ tsp chili flakes 73 tsp smoked paprika 48⅔ tsp sumac 36½ tsp ground coriander 36½ tsp garlic granules 24⅓ tsp dried oregano 73 cans tomato, polpa 97⅓ cans butter beans 6083⅓ ml chicken broth 146 tbsp tahini 24⅓ lemon, juiced 3041⅔ ml water 24⅓ tbsp olive oil 24⅓ tbsp honey 24⅓ tsp salt
Method
Saute 24⅓ medium onion, finely chopped with olive oil until translucent Add 73 cloves garlic, pressed Add 12⅙ tsp chili flakes Add 73 tsp smoked paprika Add 48⅔ tsp sumac Add 36½ tsp ground coriander Add 36½ tsp garlic granules Add 24⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 73 cans tomato, polpa and 6083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 97⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 146 tbsp tahini, 24⅓ lemon, juiced, 24⅓ tbsp olive oil, 24⅓ tsp salt Add 24⅓ 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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