Serves: - 311 +
Ingredients
51⅚ medium onion, finely chopped 155½ cloves garlic, pressed 25 11/12 tsp chili flakes 155½ tsp smoked paprika 103⅔ tsp sumac 77¾ tsp ground coriander 77¾ tsp garlic granules 51⅚ tsp dried oregano 155½ cans tomato, polpa 207⅓ cans butter beans 12958⅓ ml chicken broth 311 tbsp tahini 51⅚ lemon, juiced 6479⅙ ml water 51⅚ tbsp olive oil 51⅚ tbsp honey 51⅚ tsp salt
Method
Saute 51⅚ medium onion, finely chopped with olive oil until translucent Add 155½ cloves garlic, pressed Add 25 11/12 tsp chili flakes Add 155½ tsp smoked paprika Add 103⅔ tsp sumac Add 77¾ tsp ground coriander Add 77¾ tsp garlic granules Add 51⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 155½ cans tomato, polpa and 12958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 207⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 311 tbsp tahini, 51⅚ lemon, juiced, 51⅚ tbsp olive oil, 51⅚ tsp salt Add 51⅚ 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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