Serves: - 182 +
Ingredients
30⅓ medium onion, finely chopped 91 cloves garlic, pressed 15⅙ tsp chili flakes 91 tsp smoked paprika 60⅔ tsp sumac 45½ tsp ground coriander 45½ tsp garlic granules 30⅓ tsp dried oregano 91 cans tomato, polpa 121⅓ cans butter beans 7583⅓ ml chicken broth 182 tbsp tahini 30⅓ lemon, juiced 3791⅔ ml water 30⅓ tbsp olive oil 30⅓ tbsp honey 30⅓ tsp salt
Method
Saute 30⅓ medium onion, finely chopped with olive oil until translucent Add 91 cloves garlic, pressed Add 15⅙ tsp chili flakes Add 91 tsp smoked paprika Add 60⅔ tsp sumac Add 45½ tsp ground coriander Add 45½ tsp garlic granules Add 30⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 91 cans tomato, polpa and 7583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 121⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 182 tbsp tahini, 30⅓ lemon, juiced, 30⅓ tbsp olive oil, 30⅓ tsp salt Add 30⅓ 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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