Serves: - 440 +
Ingredients
73⅓ medium onion, finely chopped 220 cloves garlic, pressed 36⅔ tsp chili flakes 220 tsp smoked paprika 146⅔ tsp sumac 110 tsp ground coriander 110 tsp garlic granules 73⅓ tsp dried oregano 220 cans tomato, polpa 293⅓ cans butter beans 18333⅓ ml chicken broth 440 tbsp tahini 73⅓ lemon, juiced 9166⅔ ml water 73⅓ tbsp olive oil 73⅓ tbsp honey 73⅓ tsp salt
Method
Saute 73⅓ medium onion, finely chopped with olive oil until translucent Add 220 cloves garlic, pressed Add 36⅔ tsp chili flakes Add 220 tsp smoked paprika Add 146⅔ tsp sumac Add 110 tsp ground coriander Add 110 tsp garlic granules Add 73⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 220 cans tomato, polpa and 18333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 293⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 440 tbsp tahini, 73⅓ lemon, juiced, 73⅓ tbsp olive oil, 73⅓ tsp salt Add 73⅓ 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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