Serves: - 446 +
Ingredients
74⅓ medium onion, finely chopped 223 cloves garlic, pressed 37⅙ tsp chili flakes 223 tsp smoked paprika 148⅔ tsp sumac 111½ tsp ground coriander 111½ tsp garlic granules 74⅓ tsp dried oregano 223 cans tomato, polpa 297⅓ cans butter beans 18583⅓ ml chicken broth 446 tbsp tahini 74⅓ lemon, juiced 9291⅔ ml water 74⅓ tbsp olive oil 74⅓ tbsp honey 74⅓ tsp salt
Method
Saute 74⅓ medium onion, finely chopped with olive oil until translucent Add 223 cloves garlic, pressed Add 37⅙ tsp chili flakes Add 223 tsp smoked paprika Add 148⅔ tsp sumac Add 111½ tsp ground coriander Add 111½ tsp garlic granules Add 74⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 223 cans tomato, polpa and 18583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 297⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 446 tbsp tahini, 74⅓ lemon, juiced, 74⅓ tbsp olive oil, 74⅓ tsp salt Add 74⅓ 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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