Serves: - 340 +
Ingredients
56⅔ medium onion, finely chopped 170 cloves garlic, pressed 28⅓ tsp chili flakes 170 tsp smoked paprika 113⅓ tsp sumac 85 tsp ground coriander 85 tsp garlic granules 56⅔ tsp dried oregano 170 cans tomato, polpa 226⅔ cans butter beans 14166⅔ ml chicken broth 340 tbsp tahini 56⅔ lemon, juiced 7083⅓ ml water 56⅔ tbsp olive oil 56⅔ tbsp honey 56⅔ tsp salt
Method
Saute 56⅔ medium onion, finely chopped with olive oil until translucent Add 170 cloves garlic, pressed Add 28⅓ tsp chili flakes Add 170 tsp smoked paprika Add 113⅓ tsp sumac Add 85 tsp ground coriander Add 85 tsp garlic granules Add 56⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 170 cans tomato, polpa and 14166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 226⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 340 tbsp tahini, 56⅔ lemon, juiced, 56⅔ tbsp olive oil, 56⅔ tsp salt Add 56⅔ 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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