Serves: - 346 +
Ingredients
57⅔ medium onion, finely chopped 173 cloves garlic, pressed 28⅚ tsp chili flakes 173 tsp smoked paprika 115⅓ tsp sumac 86½ tsp ground coriander 86½ tsp garlic granules 57⅔ tsp dried oregano 173 cans tomato, polpa 230⅔ cans butter beans 14416⅔ ml chicken broth 346 tbsp tahini 57⅔ lemon, juiced 7208⅓ ml water 57⅔ tbsp olive oil 57⅔ tbsp honey 57⅔ tsp salt
Method
Saute 57⅔ medium onion, finely chopped with olive oil until translucent Add 173 cloves garlic, pressed Add 28⅚ tsp chili flakes Add 173 tsp smoked paprika Add 115⅓ tsp sumac Add 86½ tsp ground coriander Add 86½ tsp garlic granules Add 57⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 173 cans tomato, polpa and 14416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 230⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 346 tbsp tahini, 57⅔ lemon, juiced, 57⅔ tbsp olive oil, 57⅔ tsp salt Add 57⅔ 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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