Serves: - 304 +
Ingredients
50⅔ medium onion, finely chopped 152 cloves garlic, pressed 25⅓ tsp chili flakes 152 tsp smoked paprika 101⅓ tsp sumac 76 tsp ground coriander 76 tsp garlic granules 50⅔ tsp dried oregano 152 cans tomato, polpa 202⅔ cans butter beans 12666⅔ ml chicken broth 304 tbsp tahini 50⅔ lemon, juiced 6333⅓ ml water 50⅔ tbsp olive oil 50⅔ tbsp honey 50⅔ tsp salt
Method
Saute 50⅔ medium onion, finely chopped with olive oil until translucent Add 152 cloves garlic, pressed Add 25⅓ tsp chili flakes Add 152 tsp smoked paprika Add 101⅓ tsp sumac Add 76 tsp ground coriander Add 76 tsp garlic granules Add 50⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 152 cans tomato, polpa and 12666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 202⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 304 tbsp tahini, 50⅔ lemon, juiced, 50⅔ tbsp olive oil, 50⅔ tsp salt Add 50⅔ 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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