Serves: - 224 +
Ingredients
37⅓ medium onion, finely chopped 112 cloves garlic, pressed 18⅔ tsp chili flakes 112 tsp smoked paprika 74⅔ tsp sumac 56 tsp ground coriander 56 tsp garlic granules 37⅓ tsp dried oregano 112 cans tomato, polpa 149⅓ cans butter beans 9333⅓ ml chicken broth 224 tbsp tahini 37⅓ lemon, juiced 4666⅔ ml water 37⅓ tbsp olive oil 37⅓ tbsp honey 37⅓ tsp salt
Method
Saute 37⅓ medium onion, finely chopped with olive oil until translucent Add 112 cloves garlic, pressed Add 18⅔ tsp chili flakes Add 112 tsp smoked paprika Add 74⅔ tsp sumac Add 56 tsp ground coriander Add 56 tsp garlic granules Add 37⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 112 cans tomato, polpa and 9333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 149⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 224 tbsp tahini, 37⅓ lemon, juiced, 37⅓ tbsp olive oil, 37⅓ tsp salt Add 37⅓ 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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