Serves: - 164 +
Ingredients
27⅓ medium onion, finely chopped 82 cloves garlic, pressed 13⅔ tsp chili flakes 82 tsp smoked paprika 54⅔ tsp sumac 41 tsp ground coriander 41 tsp garlic granules 27⅓ tsp dried oregano 82 cans tomato, polpa 109⅓ cans butter beans 6833⅓ ml chicken broth 164 tbsp tahini 27⅓ lemon, juiced 3416⅔ ml water 27⅓ tbsp olive oil 27⅓ tbsp honey 27⅓ tsp salt
Method
Saute 27⅓ medium onion, finely chopped with olive oil until translucent Add 82 cloves garlic, pressed Add 13⅔ tsp chili flakes Add 82 tsp smoked paprika Add 54⅔ tsp sumac Add 41 tsp ground coriander Add 41 tsp garlic granules Add 27⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 82 cans tomato, polpa and 6833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 109⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 164 tbsp tahini, 27⅓ lemon, juiced, 27⅓ tbsp olive oil, 27⅓ tsp salt Add 27⅓ 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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