Serves: - 158 +
Ingredients
26⅓ medium onion, finely chopped 79 cloves garlic, pressed 13⅙ tsp chili flakes 79 tsp smoked paprika 52⅔ tsp sumac 39½ tsp ground coriander 39½ tsp garlic granules 26⅓ tsp dried oregano 79 cans tomato, polpa 105⅓ cans butter beans 6583⅓ ml chicken broth 158 tbsp tahini 26⅓ lemon, juiced 3291⅔ ml water 26⅓ tbsp olive oil 26⅓ tbsp honey 26⅓ tsp salt
Method
Saute 26⅓ medium onion, finely chopped with olive oil until translucent Add 79 cloves garlic, pressed Add 13⅙ tsp chili flakes Add 79 tsp smoked paprika Add 52⅔ tsp sumac Add 39½ tsp ground coriander Add 39½ tsp garlic granules Add 26⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 79 cans tomato, polpa and 6583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 105⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 158 tbsp tahini, 26⅓ lemon, juiced, 26⅓ tbsp olive oil, 26⅓ tsp salt Add 26⅓ 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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