Serves: - 303 +
Ingredients
50½ medium onion, finely chopped 151½ cloves garlic, pressed 25¼ tsp chili flakes 151½ tsp smoked paprika 101 tsp sumac 75¾ tsp ground coriander 75¾ tsp garlic granules 50½ tsp dried oregano 151½ cans tomato, polpa 202 cans butter beans 12625 ml chicken broth 303 tbsp tahini 50½ lemon, juiced 6312½ ml water 50½ tbsp olive oil 50½ tbsp honey 50½ tsp salt
Method
Saute 50½ medium onion, finely chopped with olive oil until translucent Add 151½ cloves garlic, pressed Add 25¼ tsp chili flakes Add 151½ tsp smoked paprika Add 101 tsp sumac Add 75¾ tsp ground coriander Add 75¾ tsp garlic granules Add 50½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 151½ cans tomato, polpa and 12625 ml chicken broth Simmer 20 minutes, partially covered Add 202 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 303 tbsp tahini, 50½ lemon, juiced, 50½ tbsp olive oil, 50½ tsp salt Add 50½ 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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