Serves: - 448 +
Ingredients
74⅔ medium onion, finely chopped 224 cloves garlic, pressed 37⅓ tsp chili flakes 224 tsp smoked paprika 149⅓ tsp sumac 112 tsp ground coriander 112 tsp garlic granules 74⅔ tsp dried oregano 224 cans tomato, polpa 298⅔ cans butter beans 18666⅔ ml chicken broth 448 tbsp tahini 74⅔ lemon, juiced 9333⅓ ml water 74⅔ tbsp olive oil 74⅔ tbsp honey 74⅔ tsp salt
Method
Saute 74⅔ medium onion, finely chopped with olive oil until translucent Add 224 cloves garlic, pressed Add 37⅓ tsp chili flakes Add 224 tsp smoked paprika Add 149⅓ tsp sumac Add 112 tsp ground coriander Add 112 tsp garlic granules Add 74⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 224 cans tomato, polpa and 18666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 298⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 448 tbsp tahini, 74⅔ lemon, juiced, 74⅔ tbsp olive oil, 74⅔ tsp salt Add 74⅔ 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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