Serves: - 211 +
Ingredients
35⅙ medium onion, finely chopped 105½ cloves garlic, pressed 17 7/12 tsp chili flakes 105½ tsp smoked paprika 70⅓ tsp sumac 52¾ tsp ground coriander 52¾ tsp garlic granules 35⅙ tsp dried oregano 105½ cans tomato, polpa 140⅔ cans butter beans 8791⅔ ml chicken broth 211 tbsp tahini 35⅙ lemon, juiced 4395⅚ ml water 35⅙ tbsp olive oil 35⅙ tbsp honey 35⅙ tsp salt
Method
Saute 35⅙ medium onion, finely chopped with olive oil until translucent Add 105½ cloves garlic, pressed Add 17 7/12 tsp chili flakes Add 105½ tsp smoked paprika Add 70⅓ tsp sumac Add 52¾ tsp ground coriander Add 52¾ tsp garlic granules Add 35⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 105½ cans tomato, polpa and 8791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 140⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 211 tbsp tahini, 35⅙ lemon, juiced, 35⅙ tbsp olive oil, 35⅙ tsp salt Add 35⅙ 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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