Serves: - 248 +
Ingredients
41⅓ medium onion, finely chopped 124 cloves garlic, pressed 20⅔ tsp chili flakes 124 tsp smoked paprika 82⅔ tsp sumac 62 tsp ground coriander 62 tsp garlic granules 41⅓ tsp dried oregano 124 cans tomato, polpa 165⅓ cans butter beans 10333⅓ ml chicken broth 248 tbsp tahini 41⅓ lemon, juiced 5166⅔ ml water 41⅓ tbsp olive oil 41⅓ tbsp honey 41⅓ tsp salt
Method
Saute 41⅓ medium onion, finely chopped with olive oil until translucent Add 124 cloves garlic, pressed Add 20⅔ tsp chili flakes Add 124 tsp smoked paprika Add 82⅔ tsp sumac Add 62 tsp ground coriander Add 62 tsp garlic granules Add 41⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 124 cans tomato, polpa and 10333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 165⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 248 tbsp tahini, 41⅓ lemon, juiced, 41⅓ tbsp olive oil, 41⅓ tsp salt Add 41⅓ 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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