Serves: - 269 +
Ingredients
44⅚ medium onion, finely chopped 134½ cloves garlic, pressed 22 5/12 tsp chili flakes 134½ tsp smoked paprika 89⅔ tsp sumac 67¼ tsp ground coriander 67¼ tsp garlic granules 44⅚ tsp dried oregano 134½ cans tomato, polpa 179⅓ cans butter beans 11208⅓ ml chicken broth 269 tbsp tahini 44⅚ lemon, juiced 5604⅙ ml water 44⅚ tbsp olive oil 44⅚ tbsp honey 44⅚ tsp salt
Method
Saute 44⅚ medium onion, finely chopped with olive oil until translucent Add 134½ cloves garlic, pressed Add 22 5/12 tsp chili flakes Add 134½ tsp smoked paprika Add 89⅔ tsp sumac Add 67¼ tsp ground coriander Add 67¼ tsp garlic granules Add 44⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 134½ cans tomato, polpa and 11208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 179⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 269 tbsp tahini, 44⅚ lemon, juiced, 44⅚ tbsp olive oil, 44⅚ tsp salt Add 44⅚ 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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