Serves: - 301 +
Ingredients
50⅙ medium onion, finely chopped 150½ cloves garlic, pressed 25 1/12 tsp chili flakes 150½ tsp smoked paprika 100⅓ tsp sumac 75¼ tsp ground coriander 75¼ tsp garlic granules 50⅙ tsp dried oregano 150½ cans tomato, polpa 200⅔ cans butter beans 12541⅔ ml chicken broth 301 tbsp tahini 50⅙ lemon, juiced 6270⅚ ml water 50⅙ tbsp olive oil 50⅙ tbsp honey 50⅙ tsp salt
Method
Saute 50⅙ medium onion, finely chopped with olive oil until translucent Add 150½ cloves garlic, pressed Add 25 1/12 tsp chili flakes Add 150½ tsp smoked paprika Add 100⅓ tsp sumac Add 75¼ tsp ground coriander Add 75¼ tsp garlic granules Add 50⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 150½ cans tomato, polpa and 12541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 200⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 301 tbsp tahini, 50⅙ lemon, juiced, 50⅙ tbsp olive oil, 50⅙ tsp salt Add 50⅙ 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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