Serves: - 331 +
Ingredients
55⅙ medium onion, finely chopped 165½ cloves garlic, pressed 27 7/12 tsp chili flakes 165½ tsp smoked paprika 110⅓ tsp sumac 82¾ tsp ground coriander 82¾ tsp garlic granules 55⅙ tsp dried oregano 165½ cans tomato, polpa 220⅔ cans butter beans 13791⅔ ml chicken broth 331 tbsp tahini 55⅙ lemon, juiced 6895⅚ ml water 55⅙ tbsp olive oil 55⅙ tbsp honey 55⅙ tsp salt
Method
Saute 55⅙ medium onion, finely chopped with olive oil until translucent Add 165½ cloves garlic, pressed Add 27 7/12 tsp chili flakes Add 165½ tsp smoked paprika Add 110⅓ tsp sumac Add 82¾ tsp ground coriander Add 82¾ tsp garlic granules Add 55⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 165½ cans tomato, polpa and 13791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 220⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 331 tbsp tahini, 55⅙ lemon, juiced, 55⅙ tbsp olive oil, 55⅙ tsp salt Add 55⅙ 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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