Serves: - 247 +
Ingredients
41⅙ medium onion, finely chopped 123½ cloves garlic, pressed 20 7/12 tsp chili flakes 123½ tsp smoked paprika 82⅓ tsp sumac 61¾ tsp ground coriander 61¾ tsp garlic granules 41⅙ tsp dried oregano 123½ cans tomato, polpa 164⅔ cans butter beans 10291⅔ ml chicken broth 247 tbsp tahini 41⅙ lemon, juiced 5145⅚ ml water 41⅙ tbsp olive oil 41⅙ tbsp honey 41⅙ tsp salt
Method
Saute 41⅙ medium onion, finely chopped with olive oil until translucent Add 123½ cloves garlic, pressed Add 20 7/12 tsp chili flakes Add 123½ tsp smoked paprika Add 82⅓ tsp sumac Add 61¾ tsp ground coriander Add 61¾ tsp garlic granules Add 41⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 123½ cans tomato, polpa and 10291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 164⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 247 tbsp tahini, 41⅙ lemon, juiced, 41⅙ tbsp olive oil, 41⅙ tsp salt Add 41⅙ 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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