Serves: - 386 +
Ingredients
64⅓ medium onion, finely chopped 193 cloves garlic, pressed 32⅙ tsp chili flakes 193 tsp smoked paprika 128⅔ tsp sumac 96½ tsp ground coriander 96½ tsp garlic granules 64⅓ tsp dried oregano 193 cans tomato, polpa 257⅓ cans butter beans 16083⅓ ml chicken broth 386 tbsp tahini 64⅓ lemon, juiced 8041⅔ ml water 64⅓ tbsp olive oil 64⅓ tbsp honey 64⅓ tsp salt
Method
Saute 64⅓ medium onion, finely chopped with olive oil until translucent Add 193 cloves garlic, pressed Add 32⅙ tsp chili flakes Add 193 tsp smoked paprika Add 128⅔ tsp sumac Add 96½ tsp ground coriander Add 96½ tsp garlic granules Add 64⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 193 cans tomato, polpa and 16083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 257⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 386 tbsp tahini, 64⅓ lemon, juiced, 64⅓ tbsp olive oil, 64⅓ tsp salt Add 64⅓ 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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