Serves: - 307 +
Ingredients
51⅙ medium onion, finely chopped 153½ cloves garlic, pressed 25 7/12 tsp chili flakes 153½ tsp smoked paprika 102⅓ tsp sumac 76¾ tsp ground coriander 76¾ tsp garlic granules 51⅙ tsp dried oregano 153½ cans tomato, polpa 204⅔ cans butter beans 12791⅔ ml chicken broth 307 tbsp tahini 51⅙ lemon, juiced 6395⅚ ml water 51⅙ tbsp olive oil 51⅙ tbsp honey 51⅙ tsp salt
Method
Saute 51⅙ medium onion, finely chopped with olive oil until translucent Add 153½ cloves garlic, pressed Add 25 7/12 tsp chili flakes Add 153½ tsp smoked paprika Add 102⅓ tsp sumac Add 76¾ tsp ground coriander Add 76¾ tsp garlic granules Add 51⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 153½ cans tomato, polpa and 12791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 204⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 307 tbsp tahini, 51⅙ lemon, juiced, 51⅙ tbsp olive oil, 51⅙ tsp salt Add 51⅙ 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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