Serves: - 353 +
Ingredients
58⅚ medium onion, finely chopped 176½ cloves garlic, pressed 29 5/12 tsp chili flakes 176½ tsp smoked paprika 117⅔ tsp sumac 88¼ tsp ground coriander 88¼ tsp garlic granules 58⅚ tsp dried oregano 176½ cans tomato, polpa 235⅓ cans butter beans 14708⅓ ml chicken broth 353 tbsp tahini 58⅚ lemon, juiced 7354⅙ ml water 58⅚ tbsp olive oil 58⅚ tbsp honey 58⅚ tsp salt
Method
Saute 58⅚ medium onion, finely chopped with olive oil until translucent Add 176½ cloves garlic, pressed Add 29 5/12 tsp chili flakes Add 176½ tsp smoked paprika Add 117⅔ tsp sumac Add 88¼ tsp ground coriander Add 88¼ tsp garlic granules Add 58⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 176½ cans tomato, polpa and 14708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 235⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 353 tbsp tahini, 58⅚ lemon, juiced, 58⅚ tbsp olive oil, 58⅚ tsp salt Add 58⅚ 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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