Serves: - 466 +
Ingredients
77⅔ medium onion, finely chopped 233 cloves garlic, pressed 38⅚ tsp chili flakes 233 tsp smoked paprika 155⅓ tsp sumac 116½ tsp ground coriander 116½ tsp garlic granules 77⅔ tsp dried oregano 233 cans tomato, polpa 310⅔ cans butter beans 19416⅔ ml chicken broth 466 tbsp tahini 77⅔ lemon, juiced 9708⅓ ml water 77⅔ tbsp olive oil 77⅔ tbsp honey 77⅔ tsp salt
Method
Saute 77⅔ medium onion, finely chopped with olive oil until translucent Add 233 cloves garlic, pressed Add 38⅚ tsp chili flakes Add 233 tsp smoked paprika Add 155⅓ tsp sumac Add 116½ tsp ground coriander Add 116½ tsp garlic granules Add 77⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 233 cans tomato, polpa and 19416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 310⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 466 tbsp tahini, 77⅔ lemon, juiced, 77⅔ tbsp olive oil, 77⅔ tsp salt Add 77⅔ 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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