Serves: - 190 +
Ingredients
31⅔ medium onion, finely chopped 95 cloves garlic, pressed 15⅚ tsp chili flakes 95 tsp smoked paprika 63⅓ tsp sumac 47½ tsp ground coriander 47½ tsp garlic granules 31⅔ tsp dried oregano 95 cans tomato, polpa 126⅔ cans butter beans 7916⅔ ml chicken broth 190 tbsp tahini 31⅔ lemon, juiced 3958⅓ ml water 31⅔ tbsp olive oil 31⅔ tbsp honey 31⅔ tsp salt
Method
Saute 31⅔ medium onion, finely chopped with olive oil until translucent Add 95 cloves garlic, pressed Add 15⅚ tsp chili flakes Add 95 tsp smoked paprika Add 63⅓ tsp sumac Add 47½ tsp ground coriander Add 47½ tsp garlic granules Add 31⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 95 cans tomato, polpa and 7916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 126⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 190 tbsp tahini, 31⅔ lemon, juiced, 31⅔ tbsp olive oil, 31⅔ tsp salt Add 31⅔ 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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