Serves: - 464 +
Ingredients
77⅓ medium onion, finely chopped 232 cloves garlic, pressed 38⅔ tsp chili flakes 232 tsp smoked paprika 154⅔ tsp sumac 116 tsp ground coriander 116 tsp garlic granules 77⅓ tsp dried oregano 232 cans tomato, polpa 309⅓ cans butter beans 19333⅓ ml chicken broth 464 tbsp tahini 77⅓ lemon, juiced 9666⅔ ml water 77⅓ tbsp olive oil 77⅓ tbsp honey 77⅓ tsp salt
Method
Saute 77⅓ medium onion, finely chopped with olive oil until translucent Add 232 cloves garlic, pressed Add 38⅔ tsp chili flakes Add 232 tsp smoked paprika Add 154⅔ tsp sumac Add 116 tsp ground coriander Add 116 tsp garlic granules Add 77⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 232 cans tomato, polpa and 19333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 309⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 464 tbsp tahini, 77⅓ lemon, juiced, 77⅓ tbsp olive oil, 77⅓ tsp salt Add 77⅓ 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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