Serves: - 482 +
Ingredients
80⅓ medium onion, finely chopped 241 cloves garlic, pressed 40⅙ tsp chili flakes 241 tsp smoked paprika 160⅔ tsp sumac 120½ tsp ground coriander 120½ tsp garlic granules 80⅓ tsp dried oregano 241 cans tomato, polpa 321⅓ cans butter beans 20083⅓ ml chicken broth 482 tbsp tahini 80⅓ lemon, juiced 10041⅔ ml water 80⅓ tbsp olive oil 80⅓ tbsp honey 80⅓ tsp salt
Method
Saute 80⅓ medium onion, finely chopped with olive oil until translucent Add 241 cloves garlic, pressed Add 40⅙ tsp chili flakes Add 241 tsp smoked paprika Add 160⅔ tsp sumac Add 120½ tsp ground coriander Add 120½ tsp garlic granules Add 80⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 241 cans tomato, polpa and 20083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 321⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 482 tbsp tahini, 80⅓ lemon, juiced, 80⅓ tbsp olive oil, 80⅓ tsp salt Add 80⅓ 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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