Serves: - 344 +
Ingredients
57⅓ medium onion, finely chopped 172 cloves garlic, pressed 28⅔ tsp chili flakes 172 tsp smoked paprika 114⅔ tsp sumac 86 tsp ground coriander 86 tsp garlic granules 57⅓ tsp dried oregano 172 cans tomato, polpa 229⅓ cans butter beans 14333⅓ ml chicken broth 344 tbsp tahini 57⅓ lemon, juiced 7166⅔ ml water 57⅓ tbsp olive oil 57⅓ tbsp honey 57⅓ tsp salt
Method
Saute 57⅓ medium onion, finely chopped with olive oil until translucent Add 172 cloves garlic, pressed Add 28⅔ tsp chili flakes Add 172 tsp smoked paprika Add 114⅔ tsp sumac Add 86 tsp ground coriander Add 86 tsp garlic granules Add 57⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 172 cans tomato, polpa and 14333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 229⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 344 tbsp tahini, 57⅓ lemon, juiced, 57⅓ tbsp olive oil, 57⅓ tsp salt Add 57⅓ 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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