Serves: - 356 +
Ingredients
59⅓ medium onion, finely chopped 178 cloves garlic, pressed 29⅔ tsp chili flakes 178 tsp smoked paprika 118⅔ tsp sumac 89 tsp ground coriander 89 tsp garlic granules 59⅓ tsp dried oregano 178 cans tomato, polpa 237⅓ cans butter beans 14833⅓ ml chicken broth 356 tbsp tahini 59⅓ lemon, juiced 7416⅔ ml water 59⅓ tbsp olive oil 59⅓ tbsp honey 59⅓ tsp salt
Method
Saute 59⅓ medium onion, finely chopped with olive oil until translucent Add 178 cloves garlic, pressed Add 29⅔ tsp chili flakes Add 178 tsp smoked paprika Add 118⅔ tsp sumac Add 89 tsp ground coriander Add 89 tsp garlic granules Add 59⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 178 cans tomato, polpa and 14833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 237⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 356 tbsp tahini, 59⅓ lemon, juiced, 59⅓ tbsp olive oil, 59⅓ tsp salt Add 59⅓ 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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