Serves: - 302 +
Ingredients
50⅓ medium onion, finely chopped 151 cloves garlic, pressed 25⅙ tsp chili flakes 151 tsp smoked paprika 100⅔ tsp sumac 75½ tsp ground coriander 75½ tsp garlic granules 50⅓ tsp dried oregano 151 cans tomato, polpa 201⅓ cans butter beans 12583⅓ ml chicken broth 302 tbsp tahini 50⅓ lemon, juiced 6291⅔ ml water 50⅓ tbsp olive oil 50⅓ tbsp honey 50⅓ tsp salt
Method
Saute 50⅓ medium onion, finely chopped with olive oil until translucent Add 151 cloves garlic, pressed Add 25⅙ tsp chili flakes Add 151 tsp smoked paprika Add 100⅔ tsp sumac Add 75½ tsp ground coriander Add 75½ tsp garlic granules Add 50⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 151 cans tomato, polpa and 12583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 201⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 302 tbsp tahini, 50⅓ lemon, juiced, 50⅓ tbsp olive oil, 50⅓ tsp salt Add 50⅓ 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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