Serves: - 332 +
Ingredients
55⅓ medium onion, finely chopped 166 cloves garlic, pressed 27⅔ tsp chili flakes 166 tsp smoked paprika 110⅔ tsp sumac 83 tsp ground coriander 83 tsp garlic granules 55⅓ tsp dried oregano 166 cans tomato, polpa 221⅓ cans butter beans 13833⅓ ml chicken broth 332 tbsp tahini 55⅓ lemon, juiced 6916⅔ ml water 55⅓ tbsp olive oil 55⅓ tbsp honey 55⅓ tsp salt
Method
Saute 55⅓ medium onion, finely chopped with olive oil until translucent Add 166 cloves garlic, pressed Add 27⅔ tsp chili flakes Add 166 tsp smoked paprika Add 110⅔ tsp sumac Add 83 tsp ground coriander Add 83 tsp garlic granules Add 55⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 166 cans tomato, polpa and 13833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 221⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 332 tbsp tahini, 55⅓ lemon, juiced, 55⅓ tbsp olive oil, 55⅓ tsp salt Add 55⅓ 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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