Serves: - 229 +
Ingredients
38⅙ medium onion, finely chopped 114½ cloves garlic, pressed 19 1/12 tsp chili flakes 114½ tsp smoked paprika 76⅓ tsp sumac 57¼ tsp ground coriander 57¼ tsp garlic granules 38⅙ tsp dried oregano 114½ cans tomato, polpa 152⅔ cans butter beans 9541⅔ ml chicken broth 229 tbsp tahini 38⅙ lemon, juiced 4770⅚ ml water 38⅙ tbsp olive oil 38⅙ tbsp honey 38⅙ tsp salt
Method
Saute 38⅙ medium onion, finely chopped with olive oil until translucent Add 114½ cloves garlic, pressed Add 19 1/12 tsp chili flakes Add 114½ tsp smoked paprika Add 76⅓ tsp sumac Add 57¼ tsp ground coriander Add 57¼ tsp garlic granules Add 38⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 114½ cans tomato, polpa and 9541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 152⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 229 tbsp tahini, 38⅙ lemon, juiced, 38⅙ tbsp olive oil, 38⅙ tsp salt Add 38⅙ 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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