Serves: - 185 +
Ingredients
30⅚ medium onion, finely chopped 92½ cloves garlic, pressed 15 5/12 tsp chili flakes 92½ tsp smoked paprika 61⅔ tsp sumac 46¼ tsp ground coriander 46¼ tsp garlic granules 30⅚ tsp dried oregano 92½ cans tomato, polpa 123⅓ cans butter beans 7708⅓ ml chicken broth 185 tbsp tahini 30⅚ lemon, juiced 3854⅙ ml water 30⅚ tbsp olive oil 30⅚ tbsp honey 30⅚ tsp salt
Method
Saute 30⅚ medium onion, finely chopped with olive oil until translucent Add 92½ cloves garlic, pressed Add 15 5/12 tsp chili flakes Add 92½ tsp smoked paprika Add 61⅔ tsp sumac Add 46¼ tsp ground coriander Add 46¼ tsp garlic granules Add 30⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 92½ cans tomato, polpa and 7708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 123⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 185 tbsp tahini, 30⅚ lemon, juiced, 30⅚ tbsp olive oil, 30⅚ tsp salt Add 30⅚ 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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