Serves: - 194 +
Ingredients
32⅓ medium onion, finely chopped 97 cloves garlic, pressed 16⅙ tsp chili flakes 97 tsp smoked paprika 64⅔ tsp sumac 48½ tsp ground coriander 48½ tsp garlic granules 32⅓ tsp dried oregano 97 cans tomato, polpa 129⅓ cans butter beans 8083⅓ ml chicken broth 194 tbsp tahini 32⅓ lemon, juiced 4041⅔ ml water 32⅓ tbsp olive oil 32⅓ tbsp honey 32⅓ tsp salt
Method
Saute 32⅓ medium onion, finely chopped with olive oil until translucent Add 97 cloves garlic, pressed Add 16⅙ tsp chili flakes Add 97 tsp smoked paprika Add 64⅔ tsp sumac Add 48½ tsp ground coriander Add 48½ tsp garlic granules Add 32⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 97 cans tomato, polpa and 8083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 129⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 194 tbsp tahini, 32⅓ lemon, juiced, 32⅓ tbsp olive oil, 32⅓ tsp salt Add 32⅓ 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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