Serves: - 334 +
Ingredients
55⅔ medium onion, finely chopped 167 cloves garlic, pressed 27⅚ tsp chili flakes 167 tsp smoked paprika 111⅓ tsp sumac 83½ tsp ground coriander 83½ tsp garlic granules 55⅔ tsp dried oregano 167 cans tomato, polpa 222⅔ cans butter beans 13916⅔ ml chicken broth 334 tbsp tahini 55⅔ lemon, juiced 6958⅓ ml water 55⅔ tbsp olive oil 55⅔ tbsp honey 55⅔ tsp salt
Method
Saute 55⅔ medium onion, finely chopped with olive oil until translucent Add 167 cloves garlic, pressed Add 27⅚ tsp chili flakes Add 167 tsp smoked paprika Add 111⅓ tsp sumac Add 83½ tsp ground coriander Add 83½ tsp garlic granules Add 55⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 167 cans tomato, polpa and 13916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 222⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 334 tbsp tahini, 55⅔ lemon, juiced, 55⅔ tbsp olive oil, 55⅔ tsp salt Add 55⅔ 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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