Serves: - 308 +
Ingredients
51⅓ medium onion, finely chopped 154 cloves garlic, pressed 25⅔ tsp chili flakes 154 tsp smoked paprika 102⅔ tsp sumac 77 tsp ground coriander 77 tsp garlic granules 51⅓ tsp dried oregano 154 cans tomato, polpa 205⅓ cans butter beans 12833⅓ ml chicken broth 308 tbsp tahini 51⅓ lemon, juiced 6416⅔ ml water 51⅓ tbsp olive oil 51⅓ tbsp honey 51⅓ tsp salt
Method
Saute 51⅓ medium onion, finely chopped with olive oil until translucent Add 154 cloves garlic, pressed Add 25⅔ tsp chili flakes Add 154 tsp smoked paprika Add 102⅔ tsp sumac Add 77 tsp ground coriander Add 77 tsp garlic granules Add 51⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 154 cans tomato, polpa and 12833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 205⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 308 tbsp tahini, 51⅓ lemon, juiced, 51⅓ tbsp olive oil, 51⅓ tsp salt Add 51⅓ 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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