Serves: - 430 +
Ingredients
71⅔ medium onion, finely chopped 215 cloves garlic, pressed 35⅚ tsp chili flakes 215 tsp smoked paprika 143⅓ tsp sumac 107½ tsp ground coriander 107½ tsp garlic granules 71⅔ tsp dried oregano 215 cans tomato, polpa 286⅔ cans butter beans 17916⅔ ml chicken broth 430 tbsp tahini 71⅔ lemon, juiced 8958⅓ ml water 71⅔ tbsp olive oil 71⅔ tbsp honey 71⅔ tsp salt
Method
Saute 71⅔ medium onion, finely chopped with olive oil until translucent Add 215 cloves garlic, pressed Add 35⅚ tsp chili flakes Add 215 tsp smoked paprika Add 143⅓ tsp sumac Add 107½ tsp ground coriander Add 107½ tsp garlic granules Add 71⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 215 cans tomato, polpa and 17916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 286⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 430 tbsp tahini, 71⅔ lemon, juiced, 71⅔ tbsp olive oil, 71⅔ tsp salt Add 71⅔ 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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