Serves: - 212 +
Ingredients
35⅓ medium onion, finely chopped 106 cloves garlic, pressed 17⅔ tsp chili flakes 106 tsp smoked paprika 70⅔ tsp sumac 53 tsp ground coriander 53 tsp garlic granules 35⅓ tsp dried oregano 106 cans tomato, polpa 141⅓ cans butter beans 8833⅓ ml chicken broth 212 tbsp tahini 35⅓ lemon, juiced 4416⅔ ml water 35⅓ tbsp olive oil 35⅓ tbsp honey 35⅓ tsp salt
Method
Saute 35⅓ medium onion, finely chopped with olive oil until translucent Add 106 cloves garlic, pressed Add 17⅔ tsp chili flakes Add 106 tsp smoked paprika Add 70⅔ tsp sumac Add 53 tsp ground coriander Add 53 tsp garlic granules Add 35⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 106 cans tomato, polpa and 8833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 141⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 212 tbsp tahini, 35⅓ lemon, juiced, 35⅓ tbsp olive oil, 35⅓ tsp salt Add 35⅓ 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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