Serves: - 470 +
Ingredients
78⅓ medium onion, finely chopped 235 cloves garlic, pressed 39⅙ tsp chili flakes 235 tsp smoked paprika 156⅔ tsp sumac 117½ tsp ground coriander 117½ tsp garlic granules 78⅓ tsp dried oregano 235 cans tomato, polpa 313⅓ cans butter beans 19583⅓ ml chicken broth 470 tbsp tahini 78⅓ lemon, juiced 9791⅔ ml water 78⅓ tbsp olive oil 78⅓ tbsp honey 78⅓ tsp salt
Method
Saute 78⅓ medium onion, finely chopped with olive oil until translucent Add 235 cloves garlic, pressed Add 39⅙ tsp chili flakes Add 235 tsp smoked paprika Add 156⅔ tsp sumac Add 117½ tsp ground coriander Add 117½ tsp garlic granules Add 78⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 235 cans tomato, polpa and 19583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 313⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 470 tbsp tahini, 78⅓ lemon, juiced, 78⅓ tbsp olive oil, 78⅓ tsp salt Add 78⅓ 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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