Serves: - 227 +
Ingredients
37⅚ medium onion, finely chopped 113½ cloves garlic, pressed 18 11/12 tsp chili flakes 113½ tsp smoked paprika 75⅔ tsp sumac 56¾ tsp ground coriander 56¾ tsp garlic granules 37⅚ tsp dried oregano 113½ cans tomato, polpa 151⅓ cans butter beans 9458⅓ ml chicken broth 227 tbsp tahini 37⅚ lemon, juiced 4729⅙ ml water 37⅚ tbsp olive oil 37⅚ tbsp honey 37⅚ tsp salt
Method
Saute 37⅚ medium onion, finely chopped with olive oil until translucent Add 113½ cloves garlic, pressed Add 18 11/12 tsp chili flakes Add 113½ tsp smoked paprika Add 75⅔ tsp sumac Add 56¾ tsp ground coriander Add 56¾ tsp garlic granules Add 37⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 113½ cans tomato, polpa and 9458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 151⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 227 tbsp tahini, 37⅚ lemon, juiced, 37⅚ tbsp olive oil, 37⅚ tsp salt Add 37⅚ 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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