Serves: - 422 +
Ingredients
70⅓ medium onion, finely chopped 211 cloves garlic, pressed 35⅙ tsp chili flakes 211 tsp smoked paprika 140⅔ tsp sumac 105½ tsp ground coriander 105½ tsp garlic granules 70⅓ tsp dried oregano 211 cans tomato, polpa 281⅓ cans butter beans 17583⅓ ml chicken broth 422 tbsp tahini 70⅓ lemon, juiced 8791⅔ ml water 70⅓ tbsp olive oil 70⅓ tbsp honey 70⅓ tsp salt
Method
Saute 70⅓ medium onion, finely chopped with olive oil until translucent Add 211 cloves garlic, pressed Add 35⅙ tsp chili flakes Add 211 tsp smoked paprika Add 140⅔ tsp sumac Add 105½ tsp ground coriander Add 105½ tsp garlic granules Add 70⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 211 cans tomato, polpa and 17583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 281⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 422 tbsp tahini, 70⅓ lemon, juiced, 70⅓ tbsp olive oil, 70⅓ tsp salt Add 70⅓ 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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