Serves: - 172 +
Ingredients
28⅔ medium onion, finely chopped 86 cloves garlic, pressed 14⅓ tsp chili flakes 86 tsp smoked paprika 57⅓ tsp sumac 43 tsp ground coriander 43 tsp garlic granules 28⅔ tsp dried oregano 86 cans tomato, polpa 114⅔ cans butter beans 7166⅔ ml chicken broth 172 tbsp tahini 28⅔ lemon, juiced 3583⅓ ml water 28⅔ tbsp olive oil 28⅔ tbsp honey 28⅔ tsp salt
Method
Saute 28⅔ medium onion, finely chopped with olive oil until translucent Add 86 cloves garlic, pressed Add 14⅓ tsp chili flakes Add 86 tsp smoked paprika Add 57⅓ tsp sumac Add 43 tsp ground coriander Add 43 tsp garlic granules Add 28⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 86 cans tomato, polpa and 7166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 114⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 172 tbsp tahini, 28⅔ lemon, juiced, 28⅔ tbsp olive oil, 28⅔ tsp salt Add 28⅔ 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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