Serves: - 181 +
Ingredients
30⅙ medium onion, finely chopped 90½ cloves garlic, pressed 15 1/12 tsp chili flakes 90½ tsp smoked paprika 60⅓ tsp sumac 45¼ tsp ground coriander 45¼ tsp garlic granules 30⅙ tsp dried oregano 90½ cans tomato, polpa 120⅔ cans butter beans 7541⅔ ml chicken broth 181 tbsp tahini 30⅙ lemon, juiced 3770⅚ ml water 30⅙ tbsp olive oil 30⅙ tbsp honey 30⅙ tsp salt
Method
Saute 30⅙ medium onion, finely chopped with olive oil until translucent Add 90½ cloves garlic, pressed Add 15 1/12 tsp chili flakes Add 90½ tsp smoked paprika Add 60⅓ tsp sumac Add 45¼ tsp ground coriander Add 45¼ tsp garlic granules Add 30⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 90½ cans tomato, polpa and 7541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 120⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 181 tbsp tahini, 30⅙ lemon, juiced, 30⅙ tbsp olive oil, 30⅙ tsp salt Add 30⅙ 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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