Serves: - 478 +
Ingredients
79⅔ medium onion, finely chopped 239 cloves garlic, pressed 39⅚ tsp chili flakes 239 tsp smoked paprika 159⅓ tsp sumac 119½ tsp ground coriander 119½ tsp garlic granules 79⅔ tsp dried oregano 239 cans tomato, polpa 318⅔ cans butter beans 19916⅔ ml chicken broth 478 tbsp tahini 79⅔ lemon, juiced 9958⅓ ml water 79⅔ tbsp olive oil 79⅔ tbsp honey 79⅔ tsp salt
Method
Saute 79⅔ medium onion, finely chopped with olive oil until translucent Add 239 cloves garlic, pressed Add 39⅚ tsp chili flakes Add 239 tsp smoked paprika Add 159⅓ tsp sumac Add 119½ tsp ground coriander Add 119½ tsp garlic granules Add 79⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 239 cans tomato, polpa and 19916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 318⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 478 tbsp tahini, 79⅔ lemon, juiced, 79⅔ tbsp olive oil, 79⅔ tsp salt Add 79⅔ 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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