Serves: - 196 +
Ingredients
32⅔ medium onion, finely chopped 98 cloves garlic, pressed 16⅓ tsp chili flakes 98 tsp smoked paprika 65⅓ tsp sumac 49 tsp ground coriander 49 tsp garlic granules 32⅔ tsp dried oregano 98 cans tomato, polpa 130⅔ cans butter beans 8166⅔ ml chicken broth 196 tbsp tahini 32⅔ lemon, juiced 4083⅓ ml water 32⅔ tbsp olive oil 32⅔ tbsp honey 32⅔ tsp salt
Method
Saute 32⅔ medium onion, finely chopped with olive oil until translucent Add 98 cloves garlic, pressed Add 16⅓ tsp chili flakes Add 98 tsp smoked paprika Add 65⅓ tsp sumac Add 49 tsp ground coriander Add 49 tsp garlic granules Add 32⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 98 cans tomato, polpa and 8166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 130⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 196 tbsp tahini, 32⅔ lemon, juiced, 32⅔ tbsp olive oil, 32⅔ tsp salt Add 32⅔ 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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