Serves: - 176 +
Ingredients
29⅓ medium onion, finely chopped 88 cloves garlic, pressed 14⅔ tsp chili flakes 88 tsp smoked paprika 58⅔ tsp sumac 44 tsp ground coriander 44 tsp garlic granules 29⅓ tsp dried oregano 88 cans tomato, polpa 117⅓ cans butter beans 7333⅓ ml chicken broth 176 tbsp tahini 29⅓ lemon, juiced 3666⅔ ml water 29⅓ tbsp olive oil 29⅓ tbsp honey 29⅓ tsp salt
Method
Saute 29⅓ medium onion, finely chopped with olive oil until translucent Add 88 cloves garlic, pressed Add 14⅔ tsp chili flakes Add 88 tsp smoked paprika Add 58⅔ tsp sumac Add 44 tsp ground coriander Add 44 tsp garlic granules Add 29⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 88 cans tomato, polpa and 7333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 117⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 176 tbsp tahini, 29⅓ lemon, juiced, 29⅓ tbsp olive oil, 29⅓ tsp salt Add 29⅓ 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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