Serves: - 268 +
Ingredients
44⅔ medium onion, finely chopped 134 cloves garlic, pressed 22⅓ tsp chili flakes 134 tsp smoked paprika 89⅓ tsp sumac 67 tsp ground coriander 67 tsp garlic granules 44⅔ tsp dried oregano 134 cans tomato, polpa 178⅔ cans butter beans 11166⅔ ml chicken broth 268 tbsp tahini 44⅔ lemon, juiced 5583⅓ ml water 44⅔ tbsp olive oil 44⅔ tbsp honey 44⅔ tsp salt
Method
Saute 44⅔ medium onion, finely chopped with olive oil until translucent Add 134 cloves garlic, pressed Add 22⅓ tsp chili flakes Add 134 tsp smoked paprika Add 89⅓ tsp sumac Add 67 tsp ground coriander Add 67 tsp garlic granules Add 44⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 134 cans tomato, polpa and 11166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 178⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 268 tbsp tahini, 44⅔ lemon, juiced, 44⅔ tbsp olive oil, 44⅔ tsp salt Add 44⅔ 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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