Serves: - 245 +
Ingredients
40⅚ medium onion, finely chopped 122½ cloves garlic, pressed 20 5/12 tsp chili flakes 122½ tsp smoked paprika 81⅔ tsp sumac 61¼ tsp ground coriander 61¼ tsp garlic granules 40⅚ tsp dried oregano 122½ cans tomato, polpa 163⅓ cans butter beans 10208⅓ ml chicken broth 245 tbsp tahini 40⅚ lemon, juiced 5104⅙ ml water 40⅚ tbsp olive oil 40⅚ tbsp honey 40⅚ tsp salt
Method
Saute 40⅚ medium onion, finely chopped with olive oil until translucent Add 122½ cloves garlic, pressed Add 20 5/12 tsp chili flakes Add 122½ tsp smoked paprika Add 81⅔ tsp sumac Add 61¼ tsp ground coriander Add 61¼ tsp garlic granules Add 40⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 122½ cans tomato, polpa and 10208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 163⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 245 tbsp tahini, 40⅚ lemon, juiced, 40⅚ tbsp olive oil, 40⅚ tsp salt Add 40⅚ 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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