Serves: - 266 +
Ingredients
44⅓ medium onion, finely chopped 133 cloves garlic, pressed 22⅙ tsp chili flakes 133 tsp smoked paprika 88⅔ tsp sumac 66½ tsp ground coriander 66½ tsp garlic granules 44⅓ tsp dried oregano 133 cans tomato, polpa 177⅓ cans butter beans 11083⅓ ml chicken broth 266 tbsp tahini 44⅓ lemon, juiced 5541⅔ ml water 44⅓ tbsp olive oil 44⅓ tbsp honey 44⅓ tsp salt
Method
Saute 44⅓ medium onion, finely chopped with olive oil until translucent Add 133 cloves garlic, pressed Add 22⅙ tsp chili flakes Add 133 tsp smoked paprika Add 88⅔ tsp sumac Add 66½ tsp ground coriander Add 66½ tsp garlic granules Add 44⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 133 cans tomato, polpa and 11083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 177⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 266 tbsp tahini, 44⅓ lemon, juiced, 44⅓ tbsp olive oil, 44⅓ tsp salt Add 44⅓ 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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