Serves: - 352 +
Ingredients
58⅔ medium onion, finely chopped 176 cloves garlic, pressed 29⅓ tsp chili flakes 176 tsp smoked paprika 117⅓ tsp sumac 88 tsp ground coriander 88 tsp garlic granules 58⅔ tsp dried oregano 176 cans tomato, polpa 234⅔ cans butter beans 14666⅔ ml chicken broth 352 tbsp tahini 58⅔ lemon, juiced 7333⅓ ml water 58⅔ tbsp olive oil 58⅔ tbsp honey 58⅔ tsp salt
Method
Saute 58⅔ medium onion, finely chopped with olive oil until translucent Add 176 cloves garlic, pressed Add 29⅓ tsp chili flakes Add 176 tsp smoked paprika Add 117⅓ tsp sumac Add 88 tsp ground coriander Add 88 tsp garlic granules Add 58⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 176 cans tomato, polpa and 14666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 234⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 352 tbsp tahini, 58⅔ lemon, juiced, 58⅔ tbsp olive oil, 58⅔ tsp salt Add 58⅔ 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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