Serves: - 262 +
Ingredients
43⅔ medium onion, finely chopped 131 cloves garlic, pressed 21⅚ tsp chili flakes 131 tsp smoked paprika 87⅓ tsp sumac 65½ tsp ground coriander 65½ tsp garlic granules 43⅔ tsp dried oregano 131 cans tomato, polpa 174⅔ cans butter beans 10916⅔ ml chicken broth 262 tbsp tahini 43⅔ lemon, juiced 5458⅓ ml water 43⅔ tbsp olive oil 43⅔ tbsp honey 43⅔ tsp salt
Method
Saute 43⅔ medium onion, finely chopped with olive oil until translucent Add 131 cloves garlic, pressed Add 21⅚ tsp chili flakes Add 131 tsp smoked paprika Add 87⅓ tsp sumac Add 65½ tsp ground coriander Add 65½ tsp garlic granules Add 43⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 131 cans tomato, polpa and 10916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 174⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 262 tbsp tahini, 43⅔ lemon, juiced, 43⅔ tbsp olive oil, 43⅔ tsp salt Add 43⅔ 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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