Serves: - 368 +
Ingredients
61⅓ medium onion, finely chopped 184 cloves garlic, pressed 30⅔ tsp chili flakes 184 tsp smoked paprika 122⅔ tsp sumac 92 tsp ground coriander 92 tsp garlic granules 61⅓ tsp dried oregano 184 cans tomato, polpa 245⅓ cans butter beans 15333⅓ ml chicken broth 368 tbsp tahini 61⅓ lemon, juiced 7666⅔ ml water 61⅓ tbsp olive oil 61⅓ tbsp honey 61⅓ tsp salt
Method
Saute 61⅓ medium onion, finely chopped with olive oil until translucent Add 184 cloves garlic, pressed Add 30⅔ tsp chili flakes Add 184 tsp smoked paprika Add 122⅔ tsp sumac Add 92 tsp ground coriander Add 92 tsp garlic granules Add 61⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 184 cans tomato, polpa and 15333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 245⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 368 tbsp tahini, 61⅓ lemon, juiced, 61⅓ tbsp olive oil, 61⅓ tsp salt Add 61⅓ 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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