Serves: - 202 +
Ingredients
33⅔ medium onion, finely chopped 101 cloves garlic, pressed 16⅚ tsp chili flakes 101 tsp smoked paprika 67⅓ tsp sumac 50½ tsp ground coriander 50½ tsp garlic granules 33⅔ tsp dried oregano 101 cans tomato, polpa 134⅔ cans butter beans 8416⅔ ml chicken broth 202 tbsp tahini 33⅔ lemon, juiced 4208⅓ ml water 33⅔ tbsp olive oil 33⅔ tbsp honey 33⅔ tsp salt
Method
Saute 33⅔ medium onion, finely chopped with olive oil until translucent Add 101 cloves garlic, pressed Add 16⅚ tsp chili flakes Add 101 tsp smoked paprika Add 67⅓ tsp sumac Add 50½ tsp ground coriander Add 50½ tsp garlic granules Add 33⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 101 cans tomato, polpa and 8416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 134⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 202 tbsp tahini, 33⅔ lemon, juiced, 33⅔ tbsp olive oil, 33⅔ tsp salt Add 33⅔ 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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