Serves: - 242 +
Ingredients
40⅓ medium onion, finely chopped 121 cloves garlic, pressed 20⅙ tsp chili flakes 121 tsp smoked paprika 80⅔ tsp sumac 60½ tsp ground coriander 60½ tsp garlic granules 40⅓ tsp dried oregano 121 cans tomato, polpa 161⅓ cans butter beans 10083⅓ ml chicken broth 242 tbsp tahini 40⅓ lemon, juiced 5041⅔ ml water 40⅓ tbsp olive oil 40⅓ tbsp honey 40⅓ tsp salt
Method
Saute 40⅓ medium onion, finely chopped with olive oil until translucent Add 121 cloves garlic, pressed Add 20⅙ tsp chili flakes Add 121 tsp smoked paprika Add 80⅔ tsp sumac Add 60½ tsp ground coriander Add 60½ tsp garlic granules Add 40⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 121 cans tomato, polpa and 10083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 161⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 242 tbsp tahini, 40⅓ lemon, juiced, 40⅓ tbsp olive oil, 40⅓ tsp salt Add 40⅓ 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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