Serves: - 364 +
Ingredients
60⅔ medium onion, finely chopped 182 cloves garlic, pressed 30⅓ tsp chili flakes 182 tsp smoked paprika 121⅓ tsp sumac 91 tsp ground coriander 91 tsp garlic granules 60⅔ tsp dried oregano 182 cans tomato, polpa 242⅔ cans butter beans 15166⅔ ml chicken broth 364 tbsp tahini 60⅔ lemon, juiced 7583⅓ ml water 60⅔ tbsp olive oil 60⅔ tbsp honey 60⅔ tsp salt
Method
Saute 60⅔ medium onion, finely chopped with olive oil until translucent Add 182 cloves garlic, pressed Add 30⅓ tsp chili flakes Add 182 tsp smoked paprika Add 121⅓ tsp sumac Add 91 tsp ground coriander Add 91 tsp garlic granules Add 60⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 182 cans tomato, polpa and 15166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 242⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 364 tbsp tahini, 60⅔ lemon, juiced, 60⅔ tbsp olive oil, 60⅔ tsp salt Add 60⅔ 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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