Serves: - 286 +
Ingredients
47⅔ medium onion, finely chopped 143 cloves garlic, pressed 23⅚ tsp chili flakes 143 tsp smoked paprika 95⅓ tsp sumac 71½ tsp ground coriander 71½ tsp garlic granules 47⅔ tsp dried oregano 143 cans tomato, polpa 190⅔ cans butter beans 11916⅔ ml chicken broth 286 tbsp tahini 47⅔ lemon, juiced 5958⅓ ml water 47⅔ tbsp olive oil 47⅔ tbsp honey 47⅔ tsp salt
Method
Saute 47⅔ medium onion, finely chopped with olive oil until translucent Add 143 cloves garlic, pressed Add 23⅚ tsp chili flakes Add 143 tsp smoked paprika Add 95⅓ tsp sumac Add 71½ tsp ground coriander Add 71½ tsp garlic granules Add 47⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 143 cans tomato, polpa and 11916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 190⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 286 tbsp tahini, 47⅔ lemon, juiced, 47⅔ tbsp olive oil, 47⅔ tsp salt Add 47⅔ 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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