Serves: - 290 +
Ingredients
48⅓ medium onion, finely chopped 145 cloves garlic, pressed 24⅙ tsp chili flakes 145 tsp smoked paprika 96⅔ tsp sumac 72½ tsp ground coriander 72½ tsp garlic granules 48⅓ tsp dried oregano 145 cans tomato, polpa 193⅓ cans butter beans 12083⅓ ml chicken broth 290 tbsp tahini 48⅓ lemon, juiced 6041⅔ ml water 48⅓ tbsp olive oil 48⅓ tbsp honey 48⅓ tsp salt
Method
Saute 48⅓ medium onion, finely chopped with olive oil until translucent Add 145 cloves garlic, pressed Add 24⅙ tsp chili flakes Add 145 tsp smoked paprika Add 96⅔ tsp sumac Add 72½ tsp ground coriander Add 72½ tsp garlic granules Add 48⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 145 cans tomato, polpa and 12083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 193⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 290 tbsp tahini, 48⅓ lemon, juiced, 48⅓ tbsp olive oil, 48⅓ tsp salt Add 48⅓ 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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