Serves: - 274 +
Ingredients
45⅔ medium onion, finely chopped 137 cloves garlic, pressed 22⅚ tsp chili flakes 137 tsp smoked paprika 91⅓ tsp sumac 68½ tsp ground coriander 68½ tsp garlic granules 45⅔ tsp dried oregano 137 cans tomato, polpa 182⅔ cans butter beans 11416⅔ ml chicken broth 274 tbsp tahini 45⅔ lemon, juiced 5708⅓ ml water 45⅔ tbsp olive oil 45⅔ tbsp honey 45⅔ tsp salt
Method
Saute 45⅔ medium onion, finely chopped with olive oil until translucent Add 137 cloves garlic, pressed Add 22⅚ tsp chili flakes Add 137 tsp smoked paprika Add 91⅓ tsp sumac Add 68½ tsp ground coriander Add 68½ tsp garlic granules Add 45⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 137 cans tomato, polpa and 11416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 182⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 274 tbsp tahini, 45⅔ lemon, juiced, 45⅔ tbsp olive oil, 45⅔ tsp salt Add 45⅔ 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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