Serves: - 271 +
Ingredients
45⅙ medium onion, finely chopped 135½ cloves garlic, pressed 22 7/12 tsp chili flakes 135½ tsp smoked paprika 90⅓ tsp sumac 67¾ tsp ground coriander 67¾ tsp garlic granules 45⅙ tsp dried oregano 135½ cans tomato, polpa 180⅔ cans butter beans 11291⅔ ml chicken broth 271 tbsp tahini 45⅙ lemon, juiced 5645⅚ ml water 45⅙ tbsp olive oil 45⅙ tbsp honey 45⅙ tsp salt
Method
Saute 45⅙ medium onion, finely chopped with olive oil until translucent Add 135½ cloves garlic, pressed Add 22 7/12 tsp chili flakes Add 135½ tsp smoked paprika Add 90⅓ tsp sumac Add 67¾ tsp ground coriander Add 67¾ tsp garlic granules Add 45⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 135½ cans tomato, polpa and 11291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 180⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 271 tbsp tahini, 45⅙ lemon, juiced, 45⅙ tbsp olive oil, 45⅙ tsp salt Add 45⅙ 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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