Serves: - 121 +
Ingredients
20⅙ medium onion, finely chopped 60½ cloves garlic, pressed 10 1/12 tsp chili flakes 60½ tsp smoked paprika 40⅓ tsp sumac 30¼ tsp ground coriander 30¼ tsp garlic granules 20⅙ tsp dried oregano 60½ cans tomato, polpa 80⅔ cans butter beans 5041⅔ ml chicken broth 121 tbsp tahini 20⅙ lemon, juiced 2520⅚ ml water 20⅙ tbsp olive oil 20⅙ tbsp honey 20⅙ tsp salt
Method
Saute 20⅙ medium onion, finely chopped with olive oil until translucent Add 60½ cloves garlic, pressed Add 10 1/12 tsp chili flakes Add 60½ tsp smoked paprika Add 40⅓ tsp sumac Add 30¼ tsp ground coriander Add 30¼ tsp garlic granules Add 20⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 60½ cans tomato, polpa and 5041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 80⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 121 tbsp tahini, 20⅙ lemon, juiced, 20⅙ tbsp olive oil, 20⅙ tsp salt Add 20⅙ 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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