Serves: - 347 +
Ingredients
57⅚ medium onion, finely chopped 173½ cloves garlic, pressed 28 11/12 tsp chili flakes 173½ tsp smoked paprika 115⅔ tsp sumac 86¾ tsp ground coriander 86¾ tsp garlic granules 57⅚ tsp dried oregano 173½ cans tomato, polpa 231⅓ cans butter beans 14458⅓ ml chicken broth 347 tbsp tahini 57⅚ lemon, juiced 7229⅙ ml water 57⅚ tbsp olive oil 57⅚ tbsp honey 57⅚ tsp salt
Method
Saute 57⅚ medium onion, finely chopped with olive oil until translucent Add 173½ cloves garlic, pressed Add 28 11/12 tsp chili flakes Add 173½ tsp smoked paprika Add 115⅔ tsp sumac Add 86¾ tsp ground coriander Add 86¾ tsp garlic granules Add 57⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 173½ cans tomato, polpa and 14458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 231⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 347 tbsp tahini, 57⅚ lemon, juiced, 57⅚ tbsp olive oil, 57⅚ tsp salt Add 57⅚ 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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