Serves: - 394 +
Ingredients
65⅔ medium onion, finely chopped 197 cloves garlic, pressed 32⅚ tsp chili flakes 197 tsp smoked paprika 131⅓ tsp sumac 98½ tsp ground coriander 98½ tsp garlic granules 65⅔ tsp dried oregano 197 cans tomato, polpa 262⅔ cans butter beans 16416⅔ ml chicken broth 394 tbsp tahini 65⅔ lemon, juiced 8208⅓ ml water 65⅔ tbsp olive oil 65⅔ tbsp honey 65⅔ tsp salt
Method
Saute 65⅔ medium onion, finely chopped with olive oil until translucent Add 197 cloves garlic, pressed Add 32⅚ tsp chili flakes Add 197 tsp smoked paprika Add 131⅓ tsp sumac Add 98½ tsp ground coriander Add 98½ tsp garlic granules Add 65⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 197 cans tomato, polpa and 16416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 262⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 394 tbsp tahini, 65⅔ lemon, juiced, 65⅔ tbsp olive oil, 65⅔ tsp salt Add 65⅔ 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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