Serves: - 206 +
Ingredients
34⅓ medium onion, finely chopped 103 cloves garlic, pressed 17⅙ tsp chili flakes 103 tsp smoked paprika 68⅔ tsp sumac 51½ tsp ground coriander 51½ tsp garlic granules 34⅓ tsp dried oregano 103 cans tomato, polpa 137⅓ cans butter beans 8583⅓ ml chicken broth 206 tbsp tahini 34⅓ lemon, juiced 4291⅔ ml water 34⅓ tbsp olive oil 34⅓ tbsp honey 34⅓ tsp salt
Method
Saute 34⅓ medium onion, finely chopped with olive oil until translucent Add 103 cloves garlic, pressed Add 17⅙ tsp chili flakes Add 103 tsp smoked paprika Add 68⅔ tsp sumac Add 51½ tsp ground coriander Add 51½ tsp garlic granules Add 34⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 103 cans tomato, polpa and 8583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 137⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 206 tbsp tahini, 34⅓ lemon, juiced, 34⅓ tbsp olive oil, 34⅓ tsp salt Add 34⅓ 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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