Serves: - 230 +
Ingredients
38⅓ medium onion, finely chopped 115 cloves garlic, pressed 19⅙ tsp chili flakes 115 tsp smoked paprika 76⅔ tsp sumac 57½ tsp ground coriander 57½ tsp garlic granules 38⅓ tsp dried oregano 115 cans tomato, polpa 153⅓ cans butter beans 9583⅓ ml chicken broth 230 tbsp tahini 38⅓ lemon, juiced 4791⅔ ml water 38⅓ tbsp olive oil 38⅓ tbsp honey 38⅓ tsp salt
Method
Saute 38⅓ medium onion, finely chopped with olive oil until translucent Add 115 cloves garlic, pressed Add 19⅙ tsp chili flakes Add 115 tsp smoked paprika Add 76⅔ tsp sumac Add 57½ tsp ground coriander Add 57½ tsp garlic granules Add 38⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 115 cans tomato, polpa and 9583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 153⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 230 tbsp tahini, 38⅓ lemon, juiced, 38⅓ tbsp olive oil, 38⅓ tsp salt Add 38⅓ 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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