Serves: - 251 +
Ingredients
41⅚ medium onion, finely chopped 125½ cloves garlic, pressed 20 11/12 tsp chili flakes 125½ tsp smoked paprika 83⅔ tsp sumac 62¾ tsp ground coriander 62¾ tsp garlic granules 41⅚ tsp dried oregano 125½ cans tomato, polpa 167⅓ cans butter beans 10458⅓ ml chicken broth 251 tbsp tahini 41⅚ lemon, juiced 5229⅙ ml water 41⅚ tbsp olive oil 41⅚ tbsp honey 41⅚ tsp salt
Method
Saute 41⅚ medium onion, finely chopped with olive oil until translucent Add 125½ cloves garlic, pressed Add 20 11/12 tsp chili flakes Add 125½ tsp smoked paprika Add 83⅔ tsp sumac Add 62¾ tsp ground coriander Add 62¾ tsp garlic granules Add 41⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 125½ cans tomato, polpa and 10458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 167⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 251 tbsp tahini, 41⅚ lemon, juiced, 41⅚ tbsp olive oil, 41⅚ tsp salt Add 41⅚ 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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