Serves: - 188 +
Ingredients
31⅓ medium onion, finely chopped 94 cloves garlic, pressed 15⅔ tsp chili flakes 94 tsp smoked paprika 62⅔ tsp sumac 47 tsp ground coriander 47 tsp garlic granules 31⅓ tsp dried oregano 94 cans tomato, polpa 125⅓ cans butter beans 7833⅓ ml chicken broth 188 tbsp tahini 31⅓ lemon, juiced 3916⅔ ml water 31⅓ tbsp olive oil 31⅓ tbsp honey 31⅓ tsp salt
Method
Saute 31⅓ medium onion, finely chopped with olive oil until translucent Add 94 cloves garlic, pressed Add 15⅔ tsp chili flakes Add 94 tsp smoked paprika Add 62⅔ tsp sumac Add 47 tsp ground coriander Add 47 tsp garlic granules Add 31⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 94 cans tomato, polpa and 7833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 125⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 188 tbsp tahini, 31⅓ lemon, juiced, 31⅓ tbsp olive oil, 31⅓ tsp salt Add 31⅓ 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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