Serves: - 283 +
Ingredients
47⅙ medium onion, finely chopped 141½ cloves garlic, pressed 23 7/12 tsp chili flakes 141½ tsp smoked paprika 94⅓ tsp sumac 70¾ tsp ground coriander 70¾ tsp garlic granules 47⅙ tsp dried oregano 141½ cans tomato, polpa 188⅔ cans butter beans 11791⅔ ml chicken broth 283 tbsp tahini 47⅙ lemon, juiced 5895⅚ ml water 47⅙ tbsp olive oil 47⅙ tbsp honey 47⅙ tsp salt
Method
Saute 47⅙ medium onion, finely chopped with olive oil until translucent Add 141½ cloves garlic, pressed Add 23 7/12 tsp chili flakes Add 141½ tsp smoked paprika Add 94⅓ tsp sumac Add 70¾ tsp ground coriander Add 70¾ tsp garlic granules Add 47⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 141½ cans tomato, polpa and 11791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 188⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 283 tbsp tahini, 47⅙ lemon, juiced, 47⅙ tbsp olive oil, 47⅙ tsp salt Add 47⅙ 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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