Serves: - 310 +
Ingredients
51⅔ medium onion, finely chopped 155 cloves garlic, pressed 25⅚ tsp chili flakes 155 tsp smoked paprika 103⅓ tsp sumac 77½ tsp ground coriander 77½ tsp garlic granules 51⅔ tsp dried oregano 155 cans tomato, polpa 206⅔ cans butter beans 12916⅔ ml chicken broth 310 tbsp tahini 51⅔ lemon, juiced 6458⅓ ml water 51⅔ tbsp olive oil 51⅔ tbsp honey 51⅔ tsp salt
Method
Saute 51⅔ medium onion, finely chopped with olive oil until translucent Add 155 cloves garlic, pressed Add 25⅚ tsp chili flakes Add 155 tsp smoked paprika Add 103⅓ tsp sumac Add 77½ tsp ground coriander Add 77½ tsp garlic granules Add 51⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 155 cans tomato, polpa and 12916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 206⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 310 tbsp tahini, 51⅔ lemon, juiced, 51⅔ tbsp olive oil, 51⅔ tsp salt Add 51⅔ 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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