Serves: - 410 +
Ingredients
68⅓ medium onion, finely chopped 205 cloves garlic, pressed 34⅙ tsp chili flakes 205 tsp smoked paprika 136⅔ tsp sumac 102½ tsp ground coriander 102½ tsp garlic granules 68⅓ tsp dried oregano 205 cans tomato, polpa 273⅓ cans butter beans 17083⅓ ml chicken broth 410 tbsp tahini 68⅓ lemon, juiced 8541⅔ ml water 68⅓ tbsp olive oil 68⅓ tbsp honey 68⅓ tsp salt
Method
Saute 68⅓ medium onion, finely chopped with olive oil until translucent Add 205 cloves garlic, pressed Add 34⅙ tsp chili flakes Add 205 tsp smoked paprika Add 136⅔ tsp sumac Add 102½ tsp ground coriander Add 102½ tsp garlic granules Add 68⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 205 cans tomato, polpa and 17083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 273⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 410 tbsp tahini, 68⅓ lemon, juiced, 68⅓ tbsp olive oil, 68⅓ tsp salt Add 68⅓ 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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