Serves: - 358 +
Ingredients
59⅔ medium onion, finely chopped 179 cloves garlic, pressed 29⅚ tsp chili flakes 179 tsp smoked paprika 119⅓ tsp sumac 89½ tsp ground coriander 89½ tsp garlic granules 59⅔ tsp dried oregano 179 cans tomato, polpa 238⅔ cans butter beans 14916⅔ ml chicken broth 358 tbsp tahini 59⅔ lemon, juiced 7458⅓ ml water 59⅔ tbsp olive oil 59⅔ tbsp honey 59⅔ tsp salt
Method
Saute 59⅔ medium onion, finely chopped with olive oil until translucent Add 179 cloves garlic, pressed Add 29⅚ tsp chili flakes Add 179 tsp smoked paprika Add 119⅓ tsp sumac Add 89½ tsp ground coriander Add 89½ tsp garlic granules Add 59⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 179 cans tomato, polpa and 14916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 238⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 358 tbsp tahini, 59⅔ lemon, juiced, 59⅔ tbsp olive oil, 59⅔ tsp salt Add 59⅔ 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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