Serves: - 412 +
Ingredients
68⅔ medium onion, finely chopped 206 cloves garlic, pressed 34⅓ tsp chili flakes 206 tsp smoked paprika 137⅓ tsp sumac 103 tsp ground coriander 103 tsp garlic granules 68⅔ tsp dried oregano 206 cans tomato, polpa 274⅔ cans butter beans 17166⅔ ml chicken broth 412 tbsp tahini 68⅔ lemon, juiced 8583⅓ ml water 68⅔ tbsp olive oil 68⅔ tbsp honey 68⅔ tsp salt
Method
Saute 68⅔ medium onion, finely chopped with olive oil until translucent Add 206 cloves garlic, pressed Add 34⅓ tsp chili flakes Add 206 tsp smoked paprika Add 137⅓ tsp sumac Add 103 tsp ground coriander Add 103 tsp garlic granules Add 68⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 206 cans tomato, polpa and 17166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 274⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 412 tbsp tahini, 68⅔ lemon, juiced, 68⅔ tbsp olive oil, 68⅔ tsp salt Add 68⅔ 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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