Serves: - 166 +
Ingredients
27⅔ medium onion, finely chopped 83 cloves garlic, pressed 13⅚ tsp chili flakes 83 tsp smoked paprika 55⅓ tsp sumac 41½ tsp ground coriander 41½ tsp garlic granules 27⅔ tsp dried oregano 83 cans tomato, polpa 110⅔ cans butter beans 6916⅔ ml chicken broth 166 tbsp tahini 27⅔ lemon, juiced 3458⅓ ml water 27⅔ tbsp olive oil 27⅔ tbsp honey 27⅔ tsp salt
Method
Saute 27⅔ medium onion, finely chopped with olive oil until translucent Add 83 cloves garlic, pressed Add 13⅚ tsp chili flakes Add 83 tsp smoked paprika Add 55⅓ tsp sumac Add 41½ tsp ground coriander Add 41½ tsp garlic granules Add 27⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 83 cans tomato, polpa and 6916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 110⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 166 tbsp tahini, 27⅔ lemon, juiced, 27⅔ tbsp olive oil, 27⅔ tsp salt Add 27⅔ 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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