Serves: - 416 +
Ingredients
69⅓ medium onion, finely chopped 208 cloves garlic, pressed 34⅔ tsp chili flakes 208 tsp smoked paprika 138⅔ tsp sumac 104 tsp ground coriander 104 tsp garlic granules 69⅓ tsp dried oregano 208 cans tomato, polpa 277⅓ cans butter beans 17333⅓ ml chicken broth 416 tbsp tahini 69⅓ lemon, juiced 8666⅔ ml water 69⅓ tbsp olive oil 69⅓ tbsp honey 69⅓ tsp salt
Method
Saute 69⅓ medium onion, finely chopped with olive oil until translucent Add 208 cloves garlic, pressed Add 34⅔ tsp chili flakes Add 208 tsp smoked paprika Add 138⅔ tsp sumac Add 104 tsp ground coriander Add 104 tsp garlic granules Add 69⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 208 cans tomato, polpa and 17333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 277⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 416 tbsp tahini, 69⅓ lemon, juiced, 69⅓ tbsp olive oil, 69⅓ tsp salt Add 69⅓ 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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