Serves: - 241 +
Ingredients
40⅙ medium onion, finely chopped 120½ cloves garlic, pressed 20 1/12 tsp chili flakes 120½ tsp smoked paprika 80⅓ tsp sumac 60¼ tsp ground coriander 60¼ tsp garlic granules 40⅙ tsp dried oregano 120½ cans tomato, polpa 160⅔ cans butter beans 10041⅔ ml chicken broth 241 tbsp tahini 40⅙ lemon, juiced 5020⅚ ml water 40⅙ tbsp olive oil 40⅙ tbsp honey 40⅙ tsp salt
Method
Saute 40⅙ medium onion, finely chopped with olive oil until translucent Add 120½ cloves garlic, pressed Add 20 1/12 tsp chili flakes Add 120½ tsp smoked paprika Add 80⅓ tsp sumac Add 60¼ tsp ground coriander Add 60¼ tsp garlic granules Add 40⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 120½ cans tomato, polpa and 10041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 160⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 241 tbsp tahini, 40⅙ lemon, juiced, 40⅙ tbsp olive oil, 40⅙ tsp salt Add 40⅙ 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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