Serves: - 376 +
Ingredients
62⅔ medium onion, finely chopped 188 cloves garlic, pressed 31⅓ tsp chili flakes 188 tsp smoked paprika 125⅓ tsp sumac 94 tsp ground coriander 94 tsp garlic granules 62⅔ tsp dried oregano 188 cans tomato, polpa 250⅔ cans butter beans 15666⅔ ml chicken broth 376 tbsp tahini 62⅔ lemon, juiced 7833⅓ ml water 62⅔ tbsp olive oil 62⅔ tbsp honey 62⅔ tsp salt
Method
Saute 62⅔ medium onion, finely chopped with olive oil until translucent Add 188 cloves garlic, pressed Add 31⅓ tsp chili flakes Add 188 tsp smoked paprika Add 125⅓ tsp sumac Add 94 tsp ground coriander Add 94 tsp garlic granules Add 62⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 188 cans tomato, polpa and 15666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 250⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 376 tbsp tahini, 62⅔ lemon, juiced, 62⅔ tbsp olive oil, 62⅔ tsp salt Add 62⅔ 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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