Serves: - 209 +
Ingredients
34⅚ medium onion, finely chopped 104½ cloves garlic, pressed 17 5/12 tsp chili flakes 104½ tsp smoked paprika 69⅔ tsp sumac 52¼ tsp ground coriander 52¼ tsp garlic granules 34⅚ tsp dried oregano 104½ cans tomato, polpa 139⅓ cans butter beans 8708⅓ ml chicken broth 209 tbsp tahini 34⅚ lemon, juiced 4354⅙ ml water 34⅚ tbsp olive oil 34⅚ tbsp honey 34⅚ tsp salt
Method
Saute 34⅚ medium onion, finely chopped with olive oil until translucent Add 104½ cloves garlic, pressed Add 17 5/12 tsp chili flakes Add 104½ tsp smoked paprika Add 69⅔ tsp sumac Add 52¼ tsp ground coriander Add 52¼ tsp garlic granules Add 34⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 104½ cans tomato, polpa and 8708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 139⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 209 tbsp tahini, 34⅚ lemon, juiced, 34⅚ tbsp olive oil, 34⅚ tsp salt Add 34⅚ 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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