Serves: - 292 +
Ingredients
48⅔ medium onion, finely chopped 146 cloves garlic, pressed 24⅓ tsp chili flakes 146 tsp smoked paprika 97⅓ tsp sumac 73 tsp ground coriander 73 tsp garlic granules 48⅔ tsp dried oregano 146 cans tomato, polpa 194⅔ cans butter beans 12166⅔ ml chicken broth 292 tbsp tahini 48⅔ lemon, juiced 6083⅓ ml water 48⅔ tbsp olive oil 48⅔ tbsp honey 48⅔ tsp salt
Method
Saute 48⅔ medium onion, finely chopped with olive oil until translucent Add 146 cloves garlic, pressed Add 24⅓ tsp chili flakes Add 146 tsp smoked paprika Add 97⅓ tsp sumac Add 73 tsp ground coriander Add 73 tsp garlic granules Add 48⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 146 cans tomato, polpa and 12166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 194⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 292 tbsp tahini, 48⅔ lemon, juiced, 48⅔ tbsp olive oil, 48⅔ tsp salt Add 48⅔ 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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