Serves: - 299 +
Ingredients
49⅚ medium onion, finely chopped 149½ cloves garlic, pressed 24 11/12 tsp chili flakes 149½ tsp smoked paprika 99⅔ tsp sumac 74¾ tsp ground coriander 74¾ tsp garlic granules 49⅚ tsp dried oregano 149½ cans tomato, polpa 199⅓ cans butter beans 12458⅓ ml chicken broth 299 tbsp tahini 49⅚ lemon, juiced 6229⅙ ml water 49⅚ tbsp olive oil 49⅚ tbsp honey 49⅚ tsp salt
Method
Saute 49⅚ medium onion, finely chopped with olive oil until translucent Add 149½ cloves garlic, pressed Add 24 11/12 tsp chili flakes Add 149½ tsp smoked paprika Add 99⅔ tsp sumac Add 74¾ tsp ground coriander Add 74¾ tsp garlic granules Add 49⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 149½ cans tomato, polpa and 12458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 199⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 299 tbsp tahini, 49⅚ lemon, juiced, 49⅚ tbsp olive oil, 49⅚ tsp salt Add 49⅚ 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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