Serves: - 244 +
Ingredients
40⅔ medium onion, finely chopped 122 cloves garlic, pressed 20⅓ tsp chili flakes 122 tsp smoked paprika 81⅓ tsp sumac 61 tsp ground coriander 61 tsp garlic granules 40⅔ tsp dried oregano 122 cans tomato, polpa 162⅔ cans butter beans 10166⅔ ml chicken broth 244 tbsp tahini 40⅔ lemon, juiced 5083⅓ ml water 40⅔ tbsp olive oil 40⅔ tbsp honey 40⅔ tsp salt
Method
Saute 40⅔ medium onion, finely chopped with olive oil until translucent Add 122 cloves garlic, pressed Add 20⅓ tsp chili flakes Add 122 tsp smoked paprika Add 81⅓ tsp sumac Add 61 tsp ground coriander Add 61 tsp garlic granules Add 40⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 122 cans tomato, polpa and 10166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 162⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 244 tbsp tahini, 40⅔ lemon, juiced, 40⅔ tbsp olive oil, 40⅔ tsp salt Add 40⅔ 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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