Serves: - 151 +
Ingredients
25⅙ medium onion, finely chopped 75½ cloves garlic, pressed 12 7/12 tsp chili flakes 75½ tsp smoked paprika 50⅓ tsp sumac 37¾ tsp ground coriander 37¾ tsp garlic granules 25⅙ tsp dried oregano 75½ cans tomato, polpa 100⅔ cans butter beans 6291⅔ ml chicken broth 151 tbsp tahini 25⅙ lemon, juiced 3145⅚ ml water 25⅙ tbsp olive oil 25⅙ tbsp honey 25⅙ tsp salt
Method
Saute 25⅙ medium onion, finely chopped with olive oil until translucent Add 75½ cloves garlic, pressed Add 12 7/12 tsp chili flakes Add 75½ tsp smoked paprika Add 50⅓ tsp sumac Add 37¾ tsp ground coriander Add 37¾ tsp garlic granules Add 25⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 75½ cans tomato, polpa and 6291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 100⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 151 tbsp tahini, 25⅙ lemon, juiced, 25⅙ tbsp olive oil, 25⅙ tsp salt Add 25⅙ 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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