Serves: - 322 +
Ingredients
53⅔ medium onion, finely chopped 161 cloves garlic, pressed 26⅚ tsp chili flakes 161 tsp smoked paprika 107⅓ tsp sumac 80½ tsp ground coriander 80½ tsp garlic granules 53⅔ tsp dried oregano 161 cans tomato, polpa 214⅔ cans butter beans 13416⅔ ml chicken broth 322 tbsp tahini 53⅔ lemon, juiced 6708⅓ ml water 53⅔ tbsp olive oil 53⅔ tbsp honey 53⅔ tsp salt
Method
Saute 53⅔ medium onion, finely chopped with olive oil until translucent Add 161 cloves garlic, pressed Add 26⅚ tsp chili flakes Add 161 tsp smoked paprika Add 107⅓ tsp sumac Add 80½ tsp ground coriander Add 80½ tsp garlic granules Add 53⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 161 cans tomato, polpa and 13416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 214⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 322 tbsp tahini, 53⅔ lemon, juiced, 53⅔ tbsp olive oil, 53⅔ tsp salt Add 53⅔ 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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