Serves: - 380 +
Ingredients
63⅓ medium onion, finely chopped 190 cloves garlic, pressed 31⅔ tsp chili flakes 190 tsp smoked paprika 126⅔ tsp sumac 95 tsp ground coriander 95 tsp garlic granules 63⅓ tsp dried oregano 190 cans tomato, polpa 253⅓ cans butter beans 15833⅓ ml chicken broth 380 tbsp tahini 63⅓ lemon, juiced 7916⅔ ml water 63⅓ tbsp olive oil 63⅓ tbsp honey 63⅓ tsp salt
Method
Saute 63⅓ medium onion, finely chopped with olive oil until translucent Add 190 cloves garlic, pressed Add 31⅔ tsp chili flakes Add 190 tsp smoked paprika Add 126⅔ tsp sumac Add 95 tsp ground coriander Add 95 tsp garlic granules Add 63⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 190 cans tomato, polpa and 15833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 253⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 380 tbsp tahini, 63⅓ lemon, juiced, 63⅓ tbsp olive oil, 63⅓ tsp salt Add 63⅓ 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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