Serves: - 293 +
Ingredients
48⅚ medium onion, finely chopped 146½ cloves garlic, pressed 24 5/12 tsp chili flakes 146½ tsp smoked paprika 97⅔ tsp sumac 73¼ tsp ground coriander 73¼ tsp garlic granules 48⅚ tsp dried oregano 146½ cans tomato, polpa 195⅓ cans butter beans 12208⅓ ml chicken broth 293 tbsp tahini 48⅚ lemon, juiced 6104⅙ ml water 48⅚ tbsp olive oil 48⅚ tbsp honey 48⅚ tsp salt
Method
Saute 48⅚ medium onion, finely chopped with olive oil until translucent Add 146½ cloves garlic, pressed Add 24 5/12 tsp chili flakes Add 146½ tsp smoked paprika Add 97⅔ tsp sumac Add 73¼ tsp ground coriander Add 73¼ tsp garlic granules Add 48⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 146½ cans tomato, polpa and 12208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 195⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 293 tbsp tahini, 48⅚ lemon, juiced, 48⅚ tbsp olive oil, 48⅚ tsp salt Add 48⅚ 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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