Serves: - 483 +
Ingredients
80½ medium onion, finely chopped 241½ cloves garlic, pressed 40¼ tsp chili flakes 241½ tsp smoked paprika 161 tsp sumac 120¾ tsp ground coriander 120¾ tsp garlic granules 80½ tsp dried oregano 241½ cans tomato, polpa 322 cans butter beans 20125 ml chicken broth 483 tbsp tahini 80½ lemon, juiced 10062½ ml water 80½ tbsp olive oil 80½ tbsp honey 80½ tsp salt
Method
Saute 80½ medium onion, finely chopped with olive oil until translucent Add 241½ cloves garlic, pressed Add 40¼ tsp chili flakes Add 241½ tsp smoked paprika Add 161 tsp sumac Add 120¾ tsp ground coriander Add 120¾ tsp garlic granules Add 80½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 241½ cans tomato, polpa and 20125 ml chicken broth Simmer 20 minutes, partially covered Add 322 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 483 tbsp tahini, 80½ lemon, juiced, 80½ tbsp olive oil, 80½ tsp salt Add 80½ 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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