Serves: - 370 +
Ingredients
61⅔ medium onion, finely chopped 185 cloves garlic, pressed 30⅚ tsp chili flakes 185 tsp smoked paprika 123⅓ tsp sumac 92½ tsp ground coriander 92½ tsp garlic granules 61⅔ tsp dried oregano 185 cans tomato, polpa 246⅔ cans butter beans 15416⅔ ml chicken broth 370 tbsp tahini 61⅔ lemon, juiced 7708⅓ ml water 61⅔ tbsp olive oil 61⅔ tbsp honey 61⅔ tsp salt
Method
Saute 61⅔ medium onion, finely chopped with olive oil until translucent Add 185 cloves garlic, pressed Add 30⅚ tsp chili flakes Add 185 tsp smoked paprika Add 123⅓ tsp sumac Add 92½ tsp ground coriander Add 92½ tsp garlic granules Add 61⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 185 cans tomato, polpa and 15416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 246⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 370 tbsp tahini, 61⅔ lemon, juiced, 61⅔ tbsp olive oil, 61⅔ tsp salt Add 61⅔ 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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