Serves: - 392 +
Ingredients
65⅓ medium onion, finely chopped 196 cloves garlic, pressed 32⅔ tsp chili flakes 196 tsp smoked paprika 130⅔ tsp sumac 98 tsp ground coriander 98 tsp garlic granules 65⅓ tsp dried oregano 196 cans tomato, polpa 261⅓ cans butter beans 16333⅓ ml chicken broth 392 tbsp tahini 65⅓ lemon, juiced 8166⅔ ml water 65⅓ tbsp olive oil 65⅓ tbsp honey 65⅓ tsp salt
Method
Saute 65⅓ medium onion, finely chopped with olive oil until translucent Add 196 cloves garlic, pressed Add 32⅔ tsp chili flakes Add 196 tsp smoked paprika Add 130⅔ tsp sumac Add 98 tsp ground coriander Add 98 tsp garlic granules Add 65⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 196 cans tomato, polpa and 16333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 261⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 392 tbsp tahini, 65⅓ lemon, juiced, 65⅓ tbsp olive oil, 65⅓ tsp salt Add 65⅓ 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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