Serves: - 388 +
Ingredients
64⅔ medium onion, finely chopped 194 cloves garlic, pressed 32⅓ tsp chili flakes 194 tsp smoked paprika 129⅓ tsp sumac 97 tsp ground coriander 97 tsp garlic granules 64⅔ tsp dried oregano 194 cans tomato, polpa 258⅔ cans butter beans 16166⅔ ml chicken broth 388 tbsp tahini 64⅔ lemon, juiced 8083⅓ ml water 64⅔ tbsp olive oil 64⅔ tbsp honey 64⅔ tsp salt
Method
Saute 64⅔ medium onion, finely chopped with olive oil until translucent Add 194 cloves garlic, pressed Add 32⅓ tsp chili flakes Add 194 tsp smoked paprika Add 129⅓ tsp sumac Add 97 tsp ground coriander Add 97 tsp garlic granules Add 64⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 194 cans tomato, polpa and 16166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 258⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 388 tbsp tahini, 64⅔ lemon, juiced, 64⅔ tbsp olive oil, 64⅔ tsp salt Add 64⅔ 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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