Serves: - 205 +
Ingredients
34⅙ medium onion, finely chopped 102½ cloves garlic, pressed 17 1/12 tsp chili flakes 102½ tsp smoked paprika 68⅓ tsp sumac 51¼ tsp ground coriander 51¼ tsp garlic granules 34⅙ tsp dried oregano 102½ cans tomato, polpa 136⅔ cans butter beans 8541⅔ ml chicken broth 205 tbsp tahini 34⅙ lemon, juiced 4270⅚ ml water 34⅙ tbsp olive oil 34⅙ tbsp honey 34⅙ tsp salt
Method
Saute 34⅙ medium onion, finely chopped with olive oil until translucent Add 102½ cloves garlic, pressed Add 17 1/12 tsp chili flakes Add 102½ tsp smoked paprika Add 68⅓ tsp sumac Add 51¼ tsp ground coriander Add 51¼ tsp garlic granules Add 34⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 102½ cans tomato, polpa and 8541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 136⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 205 tbsp tahini, 34⅙ lemon, juiced, 34⅙ tbsp olive oil, 34⅙ tsp salt Add 34⅙ 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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