Serves: - 341 +
Ingredients
56⅚ medium onion, finely chopped 170½ cloves garlic, pressed 28 5/12 tsp chili flakes 170½ tsp smoked paprika 113⅔ tsp sumac 85¼ tsp ground coriander 85¼ tsp garlic granules 56⅚ tsp dried oregano 170½ cans tomato, polpa 227⅓ cans butter beans 14208⅓ ml chicken broth 341 tbsp tahini 56⅚ lemon, juiced 7104⅙ ml water 56⅚ tbsp olive oil 56⅚ tbsp honey 56⅚ tsp salt
Method
Saute 56⅚ medium onion, finely chopped with olive oil until translucent Add 170½ cloves garlic, pressed Add 28 5/12 tsp chili flakes Add 170½ tsp smoked paprika Add 113⅔ tsp sumac Add 85¼ tsp ground coriander Add 85¼ tsp garlic granules Add 56⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 170½ cans tomato, polpa and 14208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 227⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 341 tbsp tahini, 56⅚ lemon, juiced, 56⅚ tbsp olive oil, 56⅚ tsp salt Add 56⅚ 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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