Serves: - 284 +
Ingredients
47⅓ medium onion, finely chopped 142 cloves garlic, pressed 23⅔ tsp chili flakes 142 tsp smoked paprika 94⅔ tsp sumac 71 tsp ground coriander 71 tsp garlic granules 47⅓ tsp dried oregano 142 cans tomato, polpa 189⅓ cans butter beans 11833⅓ ml chicken broth 284 tbsp tahini 47⅓ lemon, juiced 5916⅔ ml water 47⅓ tbsp olive oil 47⅓ tbsp honey 47⅓ tsp salt
Method
Saute 47⅓ medium onion, finely chopped with olive oil until translucent Add 142 cloves garlic, pressed Add 23⅔ tsp chili flakes Add 142 tsp smoked paprika Add 94⅔ tsp sumac Add 71 tsp ground coriander Add 71 tsp garlic granules Add 47⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 142 cans tomato, polpa and 11833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 189⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 284 tbsp tahini, 47⅓ lemon, juiced, 47⅓ tbsp olive oil, 47⅓ tsp salt Add 47⅓ 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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