Serves: - 328 +
Ingredients
54⅔ medium onion, finely chopped 164 cloves garlic, pressed 27⅓ tsp chili flakes 164 tsp smoked paprika 109⅓ tsp sumac 82 tsp ground coriander 82 tsp garlic granules 54⅔ tsp dried oregano 164 cans tomato, polpa 218⅔ cans butter beans 13666⅔ ml chicken broth 328 tbsp tahini 54⅔ lemon, juiced 6833⅓ ml water 54⅔ tbsp olive oil 54⅔ tbsp honey 54⅔ tsp salt
Method
Saute 54⅔ medium onion, finely chopped with olive oil until translucent Add 164 cloves garlic, pressed Add 27⅓ tsp chili flakes Add 164 tsp smoked paprika Add 109⅓ tsp sumac Add 82 tsp ground coriander Add 82 tsp garlic granules Add 54⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 164 cans tomato, polpa and 13666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 218⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 328 tbsp tahini, 54⅔ lemon, juiced, 54⅔ tbsp olive oil, 54⅔ tsp salt Add 54⅔ 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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