Serves: - 338 +
Ingredients
56⅓ medium onion, finely chopped 169 cloves garlic, pressed 28⅙ tsp chili flakes 169 tsp smoked paprika 112⅔ tsp sumac 84½ tsp ground coriander 84½ tsp garlic granules 56⅓ tsp dried oregano 169 cans tomato, polpa 225⅓ cans butter beans 14083⅓ ml chicken broth 338 tbsp tahini 56⅓ lemon, juiced 7041⅔ ml water 56⅓ tbsp olive oil 56⅓ tbsp honey 56⅓ tsp salt
Method
Saute 56⅓ medium onion, finely chopped with olive oil until translucent Add 169 cloves garlic, pressed Add 28⅙ tsp chili flakes Add 169 tsp smoked paprika Add 112⅔ tsp sumac Add 84½ tsp ground coriander Add 84½ tsp garlic granules Add 56⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 169 cans tomato, polpa and 14083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 225⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 338 tbsp tahini, 56⅓ lemon, juiced, 56⅓ tbsp olive oil, 56⅓ tsp salt Add 56⅓ 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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