Serves: - 226 +
Ingredients
37⅔ medium onion, finely chopped 113 cloves garlic, pressed 18⅚ tsp chili flakes 113 tsp smoked paprika 75⅓ tsp sumac 56½ tsp ground coriander 56½ tsp garlic granules 37⅔ tsp dried oregano 113 cans tomato, polpa 150⅔ cans butter beans 9416⅔ ml chicken broth 226 tbsp tahini 37⅔ lemon, juiced 4708⅓ ml water 37⅔ tbsp olive oil 37⅔ tbsp honey 37⅔ tsp salt
Method
Saute 37⅔ medium onion, finely chopped with olive oil until translucent Add 113 cloves garlic, pressed Add 18⅚ tsp chili flakes Add 113 tsp smoked paprika Add 75⅓ tsp sumac Add 56½ tsp ground coriander Add 56½ tsp garlic granules Add 37⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 113 cans tomato, polpa and 9416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 150⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 226 tbsp tahini, 37⅔ lemon, juiced, 37⅔ tbsp olive oil, 37⅔ tsp salt Add 37⅔ 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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