Serves: - 296 +
Ingredients
49⅓ medium onion, finely chopped 148 cloves garlic, pressed 24⅔ tsp chili flakes 148 tsp smoked paprika 98⅔ tsp sumac 74 tsp ground coriander 74 tsp garlic granules 49⅓ tsp dried oregano 148 cans tomato, polpa 197⅓ cans butter beans 12333⅓ ml chicken broth 296 tbsp tahini 49⅓ lemon, juiced 6166⅔ ml water 49⅓ tbsp olive oil 49⅓ tbsp honey 49⅓ tsp salt
Method
Saute 49⅓ medium onion, finely chopped with olive oil until translucent Add 148 cloves garlic, pressed Add 24⅔ tsp chili flakes Add 148 tsp smoked paprika Add 98⅔ tsp sumac Add 74 tsp ground coriander Add 74 tsp garlic granules Add 49⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 148 cans tomato, polpa and 12333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 197⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 296 tbsp tahini, 49⅓ lemon, juiced, 49⅓ tbsp olive oil, 49⅓ tsp salt Add 49⅓ 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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