Serves: - 191 +
Ingredients
31⅚ medium onion, finely chopped 95½ cloves garlic, pressed 15 11/12 tsp chili flakes 95½ tsp smoked paprika 63⅔ tsp sumac 47¾ tsp ground coriander 47¾ tsp garlic granules 31⅚ tsp dried oregano 95½ cans tomato, polpa 127⅓ cans butter beans 7958⅓ ml chicken broth 191 tbsp tahini 31⅚ lemon, juiced 3979⅙ ml water 31⅚ tbsp olive oil 31⅚ tbsp honey 31⅚ tsp salt
Method
Saute 31⅚ medium onion, finely chopped with olive oil until translucent Add 95½ cloves garlic, pressed Add 15 11/12 tsp chili flakes Add 95½ tsp smoked paprika Add 63⅔ tsp sumac Add 47¾ tsp ground coriander Add 47¾ tsp garlic granules Add 31⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 95½ cans tomato, polpa and 7958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 127⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 191 tbsp tahini, 31⅚ lemon, juiced, 31⅚ tbsp olive oil, 31⅚ tsp salt Add 31⅚ 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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