Serves: - 418 +
Ingredients
69⅔ medium onion, finely chopped 209 cloves garlic, pressed 34⅚ tsp chili flakes 209 tsp smoked paprika 139⅓ tsp sumac 104½ tsp ground coriander 104½ tsp garlic granules 69⅔ tsp dried oregano 209 cans tomato, polpa 278⅔ cans butter beans 17416⅔ ml chicken broth 418 tbsp tahini 69⅔ lemon, juiced 8708⅓ ml water 69⅔ tbsp olive oil 69⅔ tbsp honey 69⅔ tsp salt
Method
Saute 69⅔ medium onion, finely chopped with olive oil until translucent Add 209 cloves garlic, pressed Add 34⅚ tsp chili flakes Add 209 tsp smoked paprika Add 139⅓ tsp sumac Add 104½ tsp ground coriander Add 104½ tsp garlic granules Add 69⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 209 cans tomato, polpa and 17416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 278⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 418 tbsp tahini, 69⅔ lemon, juiced, 69⅔ tbsp olive oil, 69⅔ tsp salt Add 69⅔ 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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