Serves: - 362 +
Ingredients
60⅓ medium onion, finely chopped 181 cloves garlic, pressed 30⅙ tsp chili flakes 181 tsp smoked paprika 120⅔ tsp sumac 90½ tsp ground coriander 90½ tsp garlic granules 60⅓ tsp dried oregano 181 cans tomato, polpa 241⅓ cans butter beans 15083⅓ ml chicken broth 362 tbsp tahini 60⅓ lemon, juiced 7541⅔ ml water 60⅓ tbsp olive oil 60⅓ tbsp honey 60⅓ tsp salt
Method
Saute 60⅓ medium onion, finely chopped with olive oil until translucent Add 181 cloves garlic, pressed Add 30⅙ tsp chili flakes Add 181 tsp smoked paprika Add 120⅔ tsp sumac Add 90½ tsp ground coriander Add 90½ tsp garlic granules Add 60⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 181 cans tomato, polpa and 15083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 241⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 362 tbsp tahini, 60⅓ lemon, juiced, 60⅓ tbsp olive oil, 60⅓ tsp salt Add 60⅓ 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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