Serves: - 382 +
Ingredients
63⅔ medium onion, finely chopped 191 cloves garlic, pressed 31⅚ tsp chili flakes 191 tsp smoked paprika 127⅓ tsp sumac 95½ tsp ground coriander 95½ tsp garlic granules 63⅔ tsp dried oregano 191 cans tomato, polpa 254⅔ cans butter beans 15916⅔ ml chicken broth 382 tbsp tahini 63⅔ lemon, juiced 7958⅓ ml water 63⅔ tbsp olive oil 63⅔ tbsp honey 63⅔ tsp salt
Method
Saute 63⅔ medium onion, finely chopped with olive oil until translucent Add 191 cloves garlic, pressed Add 31⅚ tsp chili flakes Add 191 tsp smoked paprika Add 127⅓ tsp sumac Add 95½ tsp ground coriander Add 95½ tsp garlic granules Add 63⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 191 cans tomato, polpa and 15916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 254⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 382 tbsp tahini, 63⅔ lemon, juiced, 63⅔ tbsp olive oil, 63⅔ tsp salt Add 63⅔ 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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