Serves: - 424 +
Ingredients
70⅔ medium onion, finely chopped 212 cloves garlic, pressed 35⅓ tsp chili flakes 212 tsp smoked paprika 141⅓ tsp sumac 106 tsp ground coriander 106 tsp garlic granules 70⅔ tsp dried oregano 212 cans tomato, polpa 282⅔ cans butter beans 17666⅔ ml chicken broth 424 tbsp tahini 70⅔ lemon, juiced 8833⅓ ml water 70⅔ tbsp olive oil 70⅔ tbsp honey 70⅔ tsp salt
Method
Saute 70⅔ medium onion, finely chopped with olive oil until translucent Add 212 cloves garlic, pressed Add 35⅓ tsp chili flakes Add 212 tsp smoked paprika Add 141⅓ tsp sumac Add 106 tsp ground coriander Add 106 tsp garlic granules Add 70⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 212 cans tomato, polpa and 17666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 282⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 424 tbsp tahini, 70⅔ lemon, juiced, 70⅔ tbsp olive oil, 70⅔ tsp salt Add 70⅔ 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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