Serves: - 214 +
Ingredients
35⅔ medium onion, finely chopped 107 cloves garlic, pressed 17⅚ tsp chili flakes 107 tsp smoked paprika 71⅓ tsp sumac 53½ tsp ground coriander 53½ tsp garlic granules 35⅔ tsp dried oregano 107 cans tomato, polpa 142⅔ cans butter beans 8916⅔ ml chicken broth 214 tbsp tahini 35⅔ lemon, juiced 4458⅓ ml water 35⅔ tbsp olive oil 35⅔ tbsp honey 35⅔ tsp salt
Method
Saute 35⅔ medium onion, finely chopped with olive oil until translucent Add 107 cloves garlic, pressed Add 17⅚ tsp chili flakes Add 107 tsp smoked paprika Add 71⅓ tsp sumac Add 53½ tsp ground coriander Add 53½ tsp garlic granules Add 35⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 107 cans tomato, polpa and 8916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 142⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 214 tbsp tahini, 35⅔ lemon, juiced, 35⅔ tbsp olive oil, 35⅔ tsp salt Add 35⅔ 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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