Serves: - 326 +
Ingredients
54⅓ medium onion, finely chopped 163 cloves garlic, pressed 27⅙ tsp chili flakes 163 tsp smoked paprika 108⅔ tsp sumac 81½ tsp ground coriander 81½ tsp garlic granules 54⅓ tsp dried oregano 163 cans tomato, polpa 217⅓ cans butter beans 13583⅓ ml chicken broth 326 tbsp tahini 54⅓ lemon, juiced 6791⅔ ml water 54⅓ tbsp olive oil 54⅓ tbsp honey 54⅓ tsp salt
Method
Saute 54⅓ medium onion, finely chopped with olive oil until translucent Add 163 cloves garlic, pressed Add 27⅙ tsp chili flakes Add 163 tsp smoked paprika Add 108⅔ tsp sumac Add 81½ tsp ground coriander Add 81½ tsp garlic granules Add 54⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 163 cans tomato, polpa and 13583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 217⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 326 tbsp tahini, 54⅓ lemon, juiced, 54⅓ tbsp olive oil, 54⅓ tsp salt Add 54⅓ 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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