Serves: - 170 +
Ingredients
28⅓ medium onion, finely chopped 85 cloves garlic, pressed 14⅙ tsp chili flakes 85 tsp smoked paprika 56⅔ tsp sumac 42½ tsp ground coriander 42½ tsp garlic granules 28⅓ tsp dried oregano 85 cans tomato, polpa 113⅓ cans butter beans 7083⅓ ml chicken broth 170 tbsp tahini 28⅓ lemon, juiced 3541⅔ ml water 28⅓ tbsp olive oil 28⅓ tbsp honey 28⅓ tsp salt
Method
Saute 28⅓ medium onion, finely chopped with olive oil until translucent Add 85 cloves garlic, pressed Add 14⅙ tsp chili flakes Add 85 tsp smoked paprika Add 56⅔ tsp sumac Add 42½ tsp ground coriander Add 42½ tsp garlic granules Add 28⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 85 cans tomato, polpa and 7083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 113⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 170 tbsp tahini, 28⅓ lemon, juiced, 28⅓ tbsp olive oil, 28⅓ tsp salt Add 28⅓ 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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