Serves: - 436 +
Ingredients
72⅔ medium onion, finely chopped 218 cloves garlic, pressed 36⅓ tsp chili flakes 218 tsp smoked paprika 145⅓ tsp sumac 109 tsp ground coriander 109 tsp garlic granules 72⅔ tsp dried oregano 218 cans tomato, polpa 290⅔ cans butter beans 18166⅔ ml chicken broth 436 tbsp tahini 72⅔ lemon, juiced 9083⅓ ml water 72⅔ tbsp olive oil 72⅔ tbsp honey 72⅔ tsp salt
Method
Saute 72⅔ medium onion, finely chopped with olive oil until translucent Add 218 cloves garlic, pressed Add 36⅓ tsp chili flakes Add 218 tsp smoked paprika Add 145⅓ tsp sumac Add 109 tsp ground coriander Add 109 tsp garlic granules Add 72⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 218 cans tomato, polpa and 18166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 290⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 436 tbsp tahini, 72⅔ lemon, juiced, 72⅔ tbsp olive oil, 72⅔ tsp salt Add 72⅔ 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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