Serves: - 320 +
Ingredients
53⅓ medium onion, finely chopped 160 cloves garlic, pressed 26⅔ tsp chili flakes 160 tsp smoked paprika 106⅔ tsp sumac 80 tsp ground coriander 80 tsp garlic granules 53⅓ tsp dried oregano 160 cans tomato, polpa 213⅓ cans butter beans 13333⅓ ml chicken broth 320 tbsp tahini 53⅓ lemon, juiced 6666⅔ ml water 53⅓ tbsp olive oil 53⅓ tbsp honey 53⅓ tsp salt
Method
Saute 53⅓ medium onion, finely chopped with olive oil until translucent Add 160 cloves garlic, pressed Add 26⅔ tsp chili flakes Add 160 tsp smoked paprika Add 106⅔ tsp sumac Add 80 tsp ground coriander Add 80 tsp garlic granules Add 53⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 160 cans tomato, polpa and 13333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 213⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 320 tbsp tahini, 53⅓ lemon, juiced, 53⅓ tbsp olive oil, 53⅓ tsp salt Add 53⅓ 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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