Serves: - 350 +
Ingredients
58⅓ medium onion, finely chopped 175 cloves garlic, pressed 29⅙ tsp chili flakes 175 tsp smoked paprika 116⅔ tsp sumac 87½ tsp ground coriander 87½ tsp garlic granules 58⅓ tsp dried oregano 175 cans tomato, polpa 233⅓ cans butter beans 14583⅓ ml chicken broth 350 tbsp tahini 58⅓ lemon, juiced 7291⅔ ml water 58⅓ tbsp olive oil 58⅓ tbsp honey 58⅓ tsp salt
Method
Saute 58⅓ medium onion, finely chopped with olive oil until translucent Add 175 cloves garlic, pressed Add 29⅙ tsp chili flakes Add 175 tsp smoked paprika Add 116⅔ tsp sumac Add 87½ tsp ground coriander Add 87½ tsp garlic granules Add 58⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 175 cans tomato, polpa and 14583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 233⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 350 tbsp tahini, 58⅓ lemon, juiced, 58⅓ tbsp olive oil, 58⅓ tsp salt Add 58⅓ 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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