Serves: - 260 +
Ingredients
43⅓ medium onion, finely chopped 130 cloves garlic, pressed 21⅔ tsp chili flakes 130 tsp smoked paprika 86⅔ tsp sumac 65 tsp ground coriander 65 tsp garlic granules 43⅓ tsp dried oregano 130 cans tomato, polpa 173⅓ cans butter beans 10833⅓ ml chicken broth 260 tbsp tahini 43⅓ lemon, juiced 5416⅔ ml water 43⅓ tbsp olive oil 43⅓ tbsp honey 43⅓ tsp salt
Method
Saute 43⅓ medium onion, finely chopped with olive oil until translucent Add 130 cloves garlic, pressed Add 21⅔ tsp chili flakes Add 130 tsp smoked paprika Add 86⅔ tsp sumac Add 65 tsp ground coriander Add 65 tsp garlic granules Add 43⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 130 cans tomato, polpa and 10833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 173⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 260 tbsp tahini, 43⅓ lemon, juiced, 43⅓ tbsp olive oil, 43⅓ tsp salt Add 43⅓ 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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