Serves: - 428 +
Ingredients
71⅓ medium onion, finely chopped 214 cloves garlic, pressed 35⅔ tsp chili flakes 214 tsp smoked paprika 142⅔ tsp sumac 107 tsp ground coriander 107 tsp garlic granules 71⅓ tsp dried oregano 214 cans tomato, polpa 285⅓ cans butter beans 17833⅓ ml chicken broth 428 tbsp tahini 71⅓ lemon, juiced 8916⅔ ml water 71⅓ tbsp olive oil 71⅓ tbsp honey 71⅓ tsp salt
Method
Saute 71⅓ medium onion, finely chopped with olive oil until translucent Add 214 cloves garlic, pressed Add 35⅔ tsp chili flakes Add 214 tsp smoked paprika Add 142⅔ tsp sumac Add 107 tsp ground coriander Add 107 tsp garlic granules Add 71⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 214 cans tomato, polpa and 17833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 285⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 428 tbsp tahini, 71⅓ lemon, juiced, 71⅓ tbsp olive oil, 71⅓ tsp salt Add 71⅓ 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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