Serves: - 278 +
Ingredients
46⅓ medium onion, finely chopped 139 cloves garlic, pressed 23⅙ tsp chili flakes 139 tsp smoked paprika 92⅔ tsp sumac 69½ tsp ground coriander 69½ tsp garlic granules 46⅓ tsp dried oregano 139 cans tomato, polpa 185⅓ cans butter beans 11583⅓ ml chicken broth 278 tbsp tahini 46⅓ lemon, juiced 5791⅔ ml water 46⅓ tbsp olive oil 46⅓ tbsp honey 46⅓ tsp salt
Method
Saute 46⅓ medium onion, finely chopped with olive oil until translucent Add 139 cloves garlic, pressed Add 23⅙ tsp chili flakes Add 139 tsp smoked paprika Add 92⅔ tsp sumac Add 69½ tsp ground coriander Add 69½ tsp garlic granules Add 46⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 139 cans tomato, polpa and 11583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 185⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 278 tbsp tahini, 46⅓ lemon, juiced, 46⅓ tbsp olive oil, 46⅓ tsp salt Add 46⅓ 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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