Serves: - 314 +
Ingredients
52⅓ medium onion, finely chopped 157 cloves garlic, pressed 26⅙ tsp chili flakes 157 tsp smoked paprika 104⅔ tsp sumac 78½ tsp ground coriander 78½ tsp garlic granules 52⅓ tsp dried oregano 157 cans tomato, polpa 209⅓ cans butter beans 13083⅓ ml chicken broth 314 tbsp tahini 52⅓ lemon, juiced 6541⅔ ml water 52⅓ tbsp olive oil 52⅓ tbsp honey 52⅓ tsp salt
Method
Saute 52⅓ medium onion, finely chopped with olive oil until translucent Add 157 cloves garlic, pressed Add 26⅙ tsp chili flakes Add 157 tsp smoked paprika Add 104⅔ tsp sumac Add 78½ tsp ground coriander Add 78½ tsp garlic granules Add 52⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 157 cans tomato, polpa and 13083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 209⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 314 tbsp tahini, 52⅓ lemon, juiced, 52⅓ tbsp olive oil, 52⅓ tsp salt Add 52⅓ 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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