Serves: - 220 +
Ingredients
36⅔ medium onion, finely chopped 110 cloves garlic, pressed 18⅓ tsp chili flakes 110 tsp smoked paprika 73⅓ tsp sumac 55 tsp ground coriander 55 tsp garlic granules 36⅔ tsp dried oregano 110 cans tomato, polpa 146⅔ cans butter beans 9166⅔ ml chicken broth 220 tbsp tahini 36⅔ lemon, juiced 4583⅓ ml water 36⅔ tbsp olive oil 36⅔ tbsp honey 36⅔ tsp salt
Method
Saute 36⅔ medium onion, finely chopped with olive oil until translucent Add 110 cloves garlic, pressed Add 18⅓ tsp chili flakes Add 110 tsp smoked paprika Add 73⅓ tsp sumac Add 55 tsp ground coriander Add 55 tsp garlic granules Add 36⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 110 cans tomato, polpa and 9166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 146⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 220 tbsp tahini, 36⅔ lemon, juiced, 36⅔ tbsp olive oil, 36⅔ tsp salt Add 36⅔ 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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