Serves: - 454 +
Ingredients
75⅔ medium onion, finely chopped 227 cloves garlic, pressed 37⅚ tsp chili flakes 227 tsp smoked paprika 151⅓ tsp sumac 113½ tsp ground coriander 113½ tsp garlic granules 75⅔ tsp dried oregano 227 cans tomato, polpa 302⅔ cans butter beans 18916⅔ ml chicken broth 454 tbsp tahini 75⅔ lemon, juiced 9458⅓ ml water 75⅔ tbsp olive oil 75⅔ tbsp honey 75⅔ tsp salt
Method
Saute 75⅔ medium onion, finely chopped with olive oil until translucent Add 227 cloves garlic, pressed Add 37⅚ tsp chili flakes Add 227 tsp smoked paprika Add 151⅓ tsp sumac Add 113½ tsp ground coriander Add 113½ tsp garlic granules Add 75⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 227 cans tomato, polpa and 18916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 302⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 454 tbsp tahini, 75⅔ lemon, juiced, 75⅔ tbsp olive oil, 75⅔ tsp salt Add 75⅔ 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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