Serves: - 323 +
Ingredients
53⅚ medium onion, finely chopped 161½ cloves garlic, pressed 26 11/12 tsp chili flakes 161½ tsp smoked paprika 107⅔ tsp sumac 80¾ tsp ground coriander 80¾ tsp garlic granules 53⅚ tsp dried oregano 161½ cans tomato, polpa 215⅓ cans butter beans 13458⅓ ml chicken broth 323 tbsp tahini 53⅚ lemon, juiced 6729⅙ ml water 53⅚ tbsp olive oil 53⅚ tbsp honey 53⅚ tsp salt
Method
Saute 53⅚ medium onion, finely chopped with olive oil until translucent Add 161½ cloves garlic, pressed Add 26 11/12 tsp chili flakes Add 161½ tsp smoked paprika Add 107⅔ tsp sumac Add 80¾ tsp ground coriander Add 80¾ tsp garlic granules Add 53⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 161½ cans tomato, polpa and 13458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 215⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 323 tbsp tahini, 53⅚ lemon, juiced, 53⅚ tbsp olive oil, 53⅚ tsp salt Add 53⅚ 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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