Serves: - 232 +
Ingredients
38⅔ medium onion, finely chopped 116 cloves garlic, pressed 19⅓ tsp chili flakes 116 tsp smoked paprika 77⅓ tsp sumac 58 tsp ground coriander 58 tsp garlic granules 38⅔ tsp dried oregano 116 cans tomato, polpa 154⅔ cans butter beans 9666⅔ ml chicken broth 232 tbsp tahini 38⅔ lemon, juiced 4833⅓ ml water 38⅔ tbsp olive oil 38⅔ tbsp honey 38⅔ tsp salt
Method
Saute 38⅔ medium onion, finely chopped with olive oil until translucent Add 116 cloves garlic, pressed Add 19⅓ tsp chili flakes Add 116 tsp smoked paprika Add 77⅓ tsp sumac Add 58 tsp ground coriander Add 58 tsp garlic granules Add 38⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 116 cans tomato, polpa and 9666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 154⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 232 tbsp tahini, 38⅔ lemon, juiced, 38⅔ tbsp olive oil, 38⅔ tsp salt Add 38⅔ 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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