Serves: - 280 +
Ingredients
46⅔ medium onion, finely chopped 140 cloves garlic, pressed 23⅓ tsp chili flakes 140 tsp smoked paprika 93⅓ tsp sumac 70 tsp ground coriander 70 tsp garlic granules 46⅔ tsp dried oregano 140 cans tomato, polpa 186⅔ cans butter beans 11666⅔ ml chicken broth 280 tbsp tahini 46⅔ lemon, juiced 5833⅓ ml water 46⅔ tbsp olive oil 46⅔ tbsp honey 46⅔ tsp salt
Method
Saute 46⅔ medium onion, finely chopped with olive oil until translucent Add 140 cloves garlic, pressed Add 23⅓ tsp chili flakes Add 140 tsp smoked paprika Add 93⅓ tsp sumac Add 70 tsp ground coriander Add 70 tsp garlic granules Add 46⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 140 cans tomato, polpa and 11666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 186⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 280 tbsp tahini, 46⅔ lemon, juiced, 46⅔ tbsp olive oil, 46⅔ tsp salt Add 46⅔ 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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