Serves: - 295 +
Ingredients
49⅙ medium onion, finely chopped 147½ cloves garlic, pressed 24 7/12 tsp chili flakes 147½ tsp smoked paprika 98⅓ tsp sumac 73¾ tsp ground coriander 73¾ tsp garlic granules 49⅙ tsp dried oregano 147½ cans tomato, polpa 196⅔ cans butter beans 12291⅔ ml chicken broth 295 tbsp tahini 49⅙ lemon, juiced 6145⅚ ml water 49⅙ tbsp olive oil 49⅙ tbsp honey 49⅙ tsp salt
Method
Saute 49⅙ medium onion, finely chopped with olive oil until translucent Add 147½ cloves garlic, pressed Add 24 7/12 tsp chili flakes Add 147½ tsp smoked paprika Add 98⅓ tsp sumac Add 73¾ tsp ground coriander Add 73¾ tsp garlic granules Add 49⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 147½ cans tomato, polpa and 12291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 196⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 295 tbsp tahini, 49⅙ lemon, juiced, 49⅙ tbsp olive oil, 49⅙ tsp salt Add 49⅙ 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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