Serves: - 221 +
Ingredients
36⅚ medium onion, finely chopped 110½ cloves garlic, pressed 18 5/12 tsp chili flakes 110½ tsp smoked paprika 73⅔ tsp sumac 55¼ tsp ground coriander 55¼ tsp garlic granules 36⅚ tsp dried oregano 110½ cans tomato, polpa 147⅓ cans butter beans 9208⅓ ml chicken broth 221 tbsp tahini 36⅚ lemon, juiced 4604⅙ ml water 36⅚ tbsp olive oil 36⅚ tbsp honey 36⅚ tsp salt
Method
Saute 36⅚ medium onion, finely chopped with olive oil until translucent Add 110½ cloves garlic, pressed Add 18 5/12 tsp chili flakes Add 110½ tsp smoked paprika Add 73⅔ tsp sumac Add 55¼ tsp ground coriander Add 55¼ tsp garlic granules Add 36⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 110½ cans tomato, polpa and 9208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 147⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 221 tbsp tahini, 36⅚ lemon, juiced, 36⅚ tbsp olive oil, 36⅚ tsp salt Add 36⅚ 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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