Serves: - 349 +
Ingredients
58⅙ medium onion, finely chopped 174½ cloves garlic, pressed 29 1/12 tsp chili flakes 174½ tsp smoked paprika 116⅓ tsp sumac 87¼ tsp ground coriander 87¼ tsp garlic granules 58⅙ tsp dried oregano 174½ cans tomato, polpa 232⅔ cans butter beans 14541⅔ ml chicken broth 349 tbsp tahini 58⅙ lemon, juiced 7270⅚ ml water 58⅙ tbsp olive oil 58⅙ tbsp honey 58⅙ tsp salt
Method
Saute 58⅙ medium onion, finely chopped with olive oil until translucent Add 174½ cloves garlic, pressed Add 29 1/12 tsp chili flakes Add 174½ tsp smoked paprika Add 116⅓ tsp sumac Add 87¼ tsp ground coriander Add 87¼ tsp garlic granules Add 58⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 174½ cans tomato, polpa and 14541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 232⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 349 tbsp tahini, 58⅙ lemon, juiced, 58⅙ tbsp olive oil, 58⅙ tsp salt Add 58⅙ 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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