Serves: - 298 +
Ingredients
49⅔ medium onion, finely chopped 149 cloves garlic, pressed 24⅚ tsp chili flakes 149 tsp smoked paprika 99⅓ tsp sumac 74½ tsp ground coriander 74½ tsp garlic granules 49⅔ tsp dried oregano 149 cans tomato, polpa 198⅔ cans butter beans 12416⅔ ml chicken broth 298 tbsp tahini 49⅔ lemon, juiced 6208⅓ ml water 49⅔ tbsp olive oil 49⅔ tbsp honey 49⅔ tsp salt
Method
Saute 49⅔ medium onion, finely chopped with olive oil until translucent Add 149 cloves garlic, pressed Add 24⅚ tsp chili flakes Add 149 tsp smoked paprika Add 99⅓ tsp sumac Add 74½ tsp ground coriander Add 74½ tsp garlic granules Add 49⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 149 cans tomato, polpa and 12416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 198⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 298 tbsp tahini, 49⅔ lemon, juiced, 49⅔ tbsp olive oil, 49⅔ tsp salt Add 49⅔ 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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