Serves: - 476 +
Ingredients
79⅓ medium onion, finely chopped 238 cloves garlic, pressed 39⅔ tsp chili flakes 238 tsp smoked paprika 158⅔ tsp sumac 119 tsp ground coriander 119 tsp garlic granules 79⅓ tsp dried oregano 238 cans tomato, polpa 317⅓ cans butter beans 19833⅓ ml chicken broth 476 tbsp tahini 79⅓ lemon, juiced 9916⅔ ml water 79⅓ tbsp olive oil 79⅓ tbsp honey 79⅓ tsp salt
Method
Saute 79⅓ medium onion, finely chopped with olive oil until translucent Add 238 cloves garlic, pressed Add 39⅔ tsp chili flakes Add 238 tsp smoked paprika Add 158⅔ tsp sumac Add 119 tsp ground coriander Add 119 tsp garlic granules Add 79⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 238 cans tomato, polpa and 19833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 317⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 476 tbsp tahini, 79⅓ lemon, juiced, 79⅓ tbsp olive oil, 79⅓ tsp salt Add 79⅓ 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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