Serves: - 319 +
Ingredients
53⅙ medium onion, finely chopped 159½ cloves garlic, pressed 26 7/12 tsp chili flakes 159½ tsp smoked paprika 106⅓ tsp sumac 79¾ tsp ground coriander 79¾ tsp garlic granules 53⅙ tsp dried oregano 159½ cans tomato, polpa 212⅔ cans butter beans 13291⅔ ml chicken broth 319 tbsp tahini 53⅙ lemon, juiced 6645⅚ ml water 53⅙ tbsp olive oil 53⅙ tbsp honey 53⅙ tsp salt
Method
Saute 53⅙ medium onion, finely chopped with olive oil until translucent Add 159½ cloves garlic, pressed Add 26 7/12 tsp chili flakes Add 159½ tsp smoked paprika Add 106⅓ tsp sumac Add 79¾ tsp ground coriander Add 79¾ tsp garlic granules Add 53⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 159½ cans tomato, polpa and 13291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 212⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 319 tbsp tahini, 53⅙ lemon, juiced, 53⅙ tbsp olive oil, 53⅙ tsp salt Add 53⅙ 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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