Serves: - 256 +
Ingredients
42⅔ medium onion, finely chopped 128 cloves garlic, pressed 21⅓ tsp chili flakes 128 tsp smoked paprika 85⅓ tsp sumac 64 tsp ground coriander 64 tsp garlic granules 42⅔ tsp dried oregano 128 cans tomato, polpa 170⅔ cans butter beans 10666⅔ ml chicken broth 256 tbsp tahini 42⅔ lemon, juiced 5333⅓ ml water 42⅔ tbsp olive oil 42⅔ tbsp honey 42⅔ tsp salt
Method
Saute 42⅔ medium onion, finely chopped with olive oil until translucent Add 128 cloves garlic, pressed Add 21⅓ tsp chili flakes Add 128 tsp smoked paprika Add 85⅓ tsp sumac Add 64 tsp ground coriander Add 64 tsp garlic granules Add 42⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 128 cans tomato, polpa and 10666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 170⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 256 tbsp tahini, 42⅔ lemon, juiced, 42⅔ tbsp olive oil, 42⅔ tsp salt Add 42⅔ 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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