Serves: - 233 +
Ingredients
38⅚ medium onion, finely chopped 116½ cloves garlic, pressed 19 5/12 tsp chili flakes 116½ tsp smoked paprika 77⅔ tsp sumac 58¼ tsp ground coriander 58¼ tsp garlic granules 38⅚ tsp dried oregano 116½ cans tomato, polpa 155⅓ cans butter beans 9708⅓ ml chicken broth 233 tbsp tahini 38⅚ lemon, juiced 4854⅙ ml water 38⅚ tbsp olive oil 38⅚ tbsp honey 38⅚ tsp salt
Method
Saute 38⅚ medium onion, finely chopped with olive oil until translucent Add 116½ cloves garlic, pressed Add 19 5/12 tsp chili flakes Add 116½ tsp smoked paprika Add 77⅔ tsp sumac Add 58¼ tsp ground coriander Add 58¼ tsp garlic granules Add 38⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 116½ cans tomato, polpa and 9708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 155⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 233 tbsp tahini, 38⅚ lemon, juiced, 38⅚ tbsp olive oil, 38⅚ tsp salt Add 38⅚ 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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