Serves: - 169 +
Ingredients
28⅙ medium onion, finely chopped 84½ cloves garlic, pressed 14 1/12 tsp chili flakes 84½ tsp smoked paprika 56⅓ tsp sumac 42¼ tsp ground coriander 42¼ tsp garlic granules 28⅙ tsp dried oregano 84½ cans tomato, polpa 112⅔ cans butter beans 7041⅔ ml chicken broth 169 tbsp tahini 28⅙ lemon, juiced 3520⅚ ml water 28⅙ tbsp olive oil 28⅙ tbsp honey 28⅙ tsp salt
Method
Saute 28⅙ medium onion, finely chopped with olive oil until translucent Add 84½ cloves garlic, pressed Add 14 1/12 tsp chili flakes Add 84½ tsp smoked paprika Add 56⅓ tsp sumac Add 42¼ tsp ground coriander Add 42¼ tsp garlic granules Add 28⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 84½ cans tomato, polpa and 7041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 112⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 169 tbsp tahini, 28⅙ lemon, juiced, 28⅙ tbsp olive oil, 28⅙ tsp salt Add 28⅙ 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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