Serves: - 184 +
Ingredients
30⅔ medium onion, finely chopped 92 cloves garlic, pressed 15⅓ tsp chili flakes 92 tsp smoked paprika 61⅓ tsp sumac 46 tsp ground coriander 46 tsp garlic granules 30⅔ tsp dried oregano 92 cans tomato, polpa 122⅔ cans butter beans 7666⅔ ml chicken broth 184 tbsp tahini 30⅔ lemon, juiced 3833⅓ ml water 30⅔ tbsp olive oil 30⅔ tbsp honey 30⅔ tsp salt
Method
Saute 30⅔ medium onion, finely chopped with olive oil until translucent Add 92 cloves garlic, pressed Add 15⅓ tsp chili flakes Add 92 tsp smoked paprika Add 61⅓ tsp sumac Add 46 tsp ground coriander Add 46 tsp garlic granules Add 30⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 92 cans tomato, polpa and 7666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 122⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 184 tbsp tahini, 30⅔ lemon, juiced, 30⅔ tbsp olive oil, 30⅔ tsp salt Add 30⅔ 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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