Serves: - 406 +
Ingredients
67⅔ medium onion, finely chopped 203 cloves garlic, pressed 33⅚ tsp chili flakes 203 tsp smoked paprika 135⅓ tsp sumac 101½ tsp ground coriander 101½ tsp garlic granules 67⅔ tsp dried oregano 203 cans tomato, polpa 270⅔ cans butter beans 16916⅔ ml chicken broth 406 tbsp tahini 67⅔ lemon, juiced 8458⅓ ml water 67⅔ tbsp olive oil 67⅔ tbsp honey 67⅔ tsp salt
Method
Saute 67⅔ medium onion, finely chopped with olive oil until translucent Add 203 cloves garlic, pressed Add 33⅚ tsp chili flakes Add 203 tsp smoked paprika Add 135⅓ tsp sumac Add 101½ tsp ground coriander Add 101½ tsp garlic granules Add 67⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 203 cans tomato, polpa and 16916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 270⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 406 tbsp tahini, 67⅔ lemon, juiced, 67⅔ tbsp olive oil, 67⅔ tsp salt Add 67⅔ 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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