Serves: - 236 +
Ingredients
39⅓ medium onion, finely chopped 118 cloves garlic, pressed 19⅔ tsp chili flakes 118 tsp smoked paprika 78⅔ tsp sumac 59 tsp ground coriander 59 tsp garlic granules 39⅓ tsp dried oregano 118 cans tomato, polpa 157⅓ cans butter beans 9833⅓ ml chicken broth 236 tbsp tahini 39⅓ lemon, juiced 4916⅔ ml water 39⅓ tbsp olive oil 39⅓ tbsp honey 39⅓ tsp salt
Method
Saute 39⅓ medium onion, finely chopped with olive oil until translucent Add 118 cloves garlic, pressed Add 19⅔ tsp chili flakes Add 118 tsp smoked paprika Add 78⅔ tsp sumac Add 59 tsp ground coriander Add 59 tsp garlic granules Add 39⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 118 cans tomato, polpa and 9833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 157⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 236 tbsp tahini, 39⅓ lemon, juiced, 39⅓ tbsp olive oil, 39⅓ tsp salt Add 39⅓ 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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