Serves: - 11 +
Ingredients
1⅚ medium onion, finely chopped 5½ cloves garlic, pressed 11/12 tsp chili flakes 5½ tsp smoked paprika 3⅔ tsp sumac 2¾ tsp ground coriander 2¾ tsp garlic granules 1⅚ tsp dried oregano 5½ cans tomato, polpa 7⅓ cans butter beans 458⅓ ml chicken broth 11 tbsp tahini 1⅚ lemon, juiced 229⅙ ml water 1⅚ tbsp olive oil 1⅚ tbsp honey 1⅚ tsp salt
Method
Saute 1⅚ medium onion, finely chopped with olive oil until translucent Add 5½ cloves garlic, pressed Add 11/12 tsp chili flakes Add 5½ tsp smoked paprika Add 3⅔ tsp sumac Add 2¾ tsp ground coriander Add 2¾ tsp garlic granules Add 1⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 5½ cans tomato, polpa and 458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 7⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 11 tbsp tahini, 1⅚ lemon, juiced, 1⅚ tbsp olive oil, 1⅚ tsp salt Add 1⅚ 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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