Serves: - 148 +
Ingredients
24⅔ medium onion, finely chopped 74 cloves garlic, pressed 12⅓ tsp chili flakes 74 tsp smoked paprika 49⅓ tsp sumac 37 tsp ground coriander 37 tsp garlic granules 24⅔ tsp dried oregano 74 cans tomato, polpa 98⅔ cans butter beans 6166⅔ ml chicken broth 148 tbsp tahini 24⅔ lemon, juiced 3083⅓ ml water 24⅔ tbsp olive oil 24⅔ tbsp honey 24⅔ tsp salt
Method
Saute 24⅔ medium onion, finely chopped with olive oil until translucent Add 74 cloves garlic, pressed Add 12⅓ tsp chili flakes Add 74 tsp smoked paprika Add 49⅓ tsp sumac Add 37 tsp ground coriander Add 37 tsp garlic granules Add 24⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 74 cans tomato, polpa and 6166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 98⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 148 tbsp tahini, 24⅔ lemon, juiced, 24⅔ tbsp olive oil, 24⅔ tsp salt Add 24⅔ 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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