Serves: - 305 +
Ingredients
50⅚ medium onion, finely chopped 152½ cloves garlic, pressed 25 5/12 tsp chili flakes 152½ tsp smoked paprika 101⅔ tsp sumac 76¼ tsp ground coriander 76¼ tsp garlic granules 50⅚ tsp dried oregano 152½ cans tomato, polpa 203⅓ cans butter beans 12708⅓ ml chicken broth 305 tbsp tahini 50⅚ lemon, juiced 6354⅙ ml water 50⅚ tbsp olive oil 50⅚ tbsp honey 50⅚ tsp salt
Method
Saute 50⅚ medium onion, finely chopped with olive oil until translucent Add 152½ cloves garlic, pressed Add 25 5/12 tsp chili flakes Add 152½ tsp smoked paprika Add 101⅔ tsp sumac Add 76¼ tsp ground coriander Add 76¼ tsp garlic granules Add 50⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 152½ cans tomato, polpa and 12708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 203⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 305 tbsp tahini, 50⅚ lemon, juiced, 50⅚ tbsp olive oil, 50⅚ tsp salt Add 50⅚ 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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