Serves: - 458 +
Ingredients
76⅓ medium onion, finely chopped 229 cloves garlic, pressed 38⅙ tsp chili flakes 229 tsp smoked paprika 152⅔ tsp sumac 114½ tsp ground coriander 114½ tsp garlic granules 76⅓ tsp dried oregano 229 cans tomato, polpa 305⅓ cans butter beans 19083⅓ ml chicken broth 458 tbsp tahini 76⅓ lemon, juiced 9541⅔ ml water 76⅓ tbsp olive oil 76⅓ tbsp honey 76⅓ tsp salt
Method
Saute 76⅓ medium onion, finely chopped with olive oil until translucent Add 229 cloves garlic, pressed Add 38⅙ tsp chili flakes Add 229 tsp smoked paprika Add 152⅔ tsp sumac Add 114½ tsp ground coriander Add 114½ tsp garlic granules Add 76⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 229 cans tomato, polpa and 19083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 305⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 458 tbsp tahini, 76⅓ lemon, juiced, 76⅓ tbsp olive oil, 76⅓ tsp salt Add 76⅓ 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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