Serves: - 316 +
Ingredients
52⅔ medium onion, finely chopped 158 cloves garlic, pressed 26⅓ tsp chili flakes 158 tsp smoked paprika 105⅓ tsp sumac 79 tsp ground coriander 79 tsp garlic granules 52⅔ tsp dried oregano 158 cans tomato, polpa 210⅔ cans butter beans 13166⅔ ml chicken broth 316 tbsp tahini 52⅔ lemon, juiced 6583⅓ ml water 52⅔ tbsp olive oil 52⅔ tbsp honey 52⅔ tsp salt
Method
Saute 52⅔ medium onion, finely chopped with olive oil until translucent Add 158 cloves garlic, pressed Add 26⅓ tsp chili flakes Add 158 tsp smoked paprika Add 105⅓ tsp sumac Add 79 tsp ground coriander Add 79 tsp garlic granules Add 52⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 158 cans tomato, polpa and 13166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 210⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 316 tbsp tahini, 52⅔ lemon, juiced, 52⅔ tbsp olive oil, 52⅔ tsp salt Add 52⅔ 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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