Serves: - 272 +
Ingredients
45⅓ medium onion, finely chopped 136 cloves garlic, pressed 22⅔ tsp chili flakes 136 tsp smoked paprika 90⅔ tsp sumac 68 tsp ground coriander 68 tsp garlic granules 45⅓ tsp dried oregano 136 cans tomato, polpa 181⅓ cans butter beans 11333⅓ ml chicken broth 272 tbsp tahini 45⅓ lemon, juiced 5666⅔ ml water 45⅓ tbsp olive oil 45⅓ tbsp honey 45⅓ tsp salt
Method
Saute 45⅓ medium onion, finely chopped with olive oil until translucent Add 136 cloves garlic, pressed Add 22⅔ tsp chili flakes Add 136 tsp smoked paprika Add 90⅔ tsp sumac Add 68 tsp ground coriander Add 68 tsp garlic granules Add 45⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 136 cans tomato, polpa and 11333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 181⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 272 tbsp tahini, 45⅓ lemon, juiced, 45⅓ tbsp olive oil, 45⅓ tsp salt Add 45⅓ 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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