Serves: - 208 +
Ingredients
34⅔ medium onion, finely chopped 104 cloves garlic, pressed 17⅓ tsp chili flakes 104 tsp smoked paprika 69⅓ tsp sumac 52 tsp ground coriander 52 tsp garlic granules 34⅔ tsp dried oregano 104 cans tomato, polpa 138⅔ cans butter beans 8666⅔ ml chicken broth 208 tbsp tahini 34⅔ lemon, juiced 4333⅓ ml water 34⅔ tbsp olive oil 34⅔ tbsp honey 34⅔ tsp salt
Method
Saute 34⅔ medium onion, finely chopped with olive oil until translucent Add 104 cloves garlic, pressed Add 17⅓ tsp chili flakes Add 104 tsp smoked paprika Add 69⅓ tsp sumac Add 52 tsp ground coriander Add 52 tsp garlic granules Add 34⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 104 cans tomato, polpa and 8666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 138⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 208 tbsp tahini, 34⅔ lemon, juiced, 34⅔ tbsp olive oil, 34⅔ tsp salt Add 34⅔ 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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