Serves: - 254 +
Ingredients
42⅓ medium onion, finely chopped 127 cloves garlic, pressed 21⅙ tsp chili flakes 127 tsp smoked paprika 84⅔ tsp sumac 63½ tsp ground coriander 63½ tsp garlic granules 42⅓ tsp dried oregano 127 cans tomato, polpa 169⅓ cans butter beans 10583⅓ ml chicken broth 254 tbsp tahini 42⅓ lemon, juiced 5291⅔ ml water 42⅓ tbsp olive oil 42⅓ tbsp honey 42⅓ tsp salt
Method
Saute 42⅓ medium onion, finely chopped with olive oil until translucent Add 127 cloves garlic, pressed Add 21⅙ tsp chili flakes Add 127 tsp smoked paprika Add 84⅔ tsp sumac Add 63½ tsp ground coriander Add 63½ tsp garlic granules Add 42⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 127 cans tomato, polpa and 10583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 169⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 254 tbsp tahini, 42⅓ lemon, juiced, 42⅓ tbsp olive oil, 42⅓ tsp salt Add 42⅓ 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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