Serves: - 223 +
Ingredients
37⅙ medium onion, finely chopped 111½ cloves garlic, pressed 18 7/12 tsp chili flakes 111½ tsp smoked paprika 74⅓ tsp sumac 55¾ tsp ground coriander 55¾ tsp garlic granules 37⅙ tsp dried oregano 111½ cans tomato, polpa 148⅔ cans butter beans 9291⅔ ml chicken broth 223 tbsp tahini 37⅙ lemon, juiced 4645⅚ ml water 37⅙ tbsp olive oil 37⅙ tbsp honey 37⅙ tsp salt
Method
Saute 37⅙ medium onion, finely chopped with olive oil until translucent Add 111½ cloves garlic, pressed Add 18 7/12 tsp chili flakes Add 111½ tsp smoked paprika Add 74⅓ tsp sumac Add 55¾ tsp ground coriander Add 55¾ tsp garlic granules Add 37⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 111½ cans tomato, polpa and 9291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 148⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 223 tbsp tahini, 37⅙ lemon, juiced, 37⅙ tbsp olive oil, 37⅙ tsp salt Add 37⅙ 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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