Serves: - 197 +
Ingredients
32⅚ medium onion, finely chopped 98½ cloves garlic, pressed 16 5/12 tsp chili flakes 98½ tsp smoked paprika 65⅔ tsp sumac 49¼ tsp ground coriander 49¼ tsp garlic granules 32⅚ tsp dried oregano 98½ cans tomato, polpa 131⅓ cans butter beans 8208⅓ ml chicken broth 197 tbsp tahini 32⅚ lemon, juiced 4104⅙ ml water 32⅚ tbsp olive oil 32⅚ tbsp honey 32⅚ tsp salt
Method
Saute 32⅚ medium onion, finely chopped with olive oil until translucent Add 98½ cloves garlic, pressed Add 16 5/12 tsp chili flakes Add 98½ tsp smoked paprika Add 65⅔ tsp sumac Add 49¼ tsp ground coriander Add 49¼ tsp garlic granules Add 32⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 98½ cans tomato, polpa and 8208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 131⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 197 tbsp tahini, 32⅚ lemon, juiced, 32⅚ tbsp olive oil, 32⅚ tsp salt Add 32⅚ 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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