Serves: - 434 +
Ingredients
72⅓ medium onion, finely chopped 217 cloves garlic, pressed 36⅙ tsp chili flakes 217 tsp smoked paprika 144⅔ tsp sumac 108½ tsp ground coriander 108½ tsp garlic granules 72⅓ tsp dried oregano 217 cans tomato, polpa 289⅓ cans butter beans 18083⅓ ml chicken broth 434 tbsp tahini 72⅓ lemon, juiced 9041⅔ ml water 72⅓ tbsp olive oil 72⅓ tbsp honey 72⅓ tsp salt
Method
Saute 72⅓ medium onion, finely chopped with olive oil until translucent Add 217 cloves garlic, pressed Add 36⅙ tsp chili flakes Add 217 tsp smoked paprika Add 144⅔ tsp sumac Add 108½ tsp ground coriander Add 108½ tsp garlic granules Add 72⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 217 cans tomato, polpa and 18083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 289⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 434 tbsp tahini, 72⅓ lemon, juiced, 72⅓ tbsp olive oil, 72⅓ tsp salt Add 72⅓ 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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