Serves: - 460 +
Ingredients
76⅔ medium onion, finely chopped 230 cloves garlic, pressed 38⅓ tsp chili flakes 230 tsp smoked paprika 153⅓ tsp sumac 115 tsp ground coriander 115 tsp garlic granules 76⅔ tsp dried oregano 230 cans tomato, polpa 306⅔ cans butter beans 19166⅔ ml chicken broth 460 tbsp tahini 76⅔ lemon, juiced 9583⅓ ml water 76⅔ tbsp olive oil 76⅔ tbsp honey 76⅔ tsp salt
Method
Saute 76⅔ medium onion, finely chopped with olive oil until translucent Add 230 cloves garlic, pressed Add 38⅓ tsp chili flakes Add 230 tsp smoked paprika Add 153⅓ tsp sumac Add 115 tsp ground coriander Add 115 tsp garlic granules Add 76⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 230 cans tomato, polpa and 19166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 306⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 460 tbsp tahini, 76⅔ lemon, juiced, 76⅔ tbsp olive oil, 76⅔ tsp salt Add 76⅔ 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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