Serves: - 178 +
Ingredients
29⅔ medium onion, finely chopped 89 cloves garlic, pressed 14⅚ tsp chili flakes 89 tsp smoked paprika 59⅓ tsp sumac 44½ tsp ground coriander 44½ tsp garlic granules 29⅔ tsp dried oregano 89 cans tomato, polpa 118⅔ cans butter beans 7416⅔ ml chicken broth 178 tbsp tahini 29⅔ lemon, juiced 3708⅓ ml water 29⅔ tbsp olive oil 29⅔ tbsp honey 29⅔ tsp salt
Method
Saute 29⅔ medium onion, finely chopped with olive oil until translucent Add 89 cloves garlic, pressed Add 14⅚ tsp chili flakes Add 89 tsp smoked paprika Add 59⅓ tsp sumac Add 44½ tsp ground coriander Add 44½ tsp garlic granules Add 29⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 89 cans tomato, polpa and 7416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 118⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 178 tbsp tahini, 29⅔ lemon, juiced, 29⅔ tbsp olive oil, 29⅔ tsp salt Add 29⅔ 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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