Serves: - 355 +
Ingredients
59⅙ medium onion, finely chopped 177½ cloves garlic, pressed 29 7/12 tsp chili flakes 177½ tsp smoked paprika 118⅓ tsp sumac 88¾ tsp ground coriander 88¾ tsp garlic granules 59⅙ tsp dried oregano 177½ cans tomato, polpa 236⅔ cans butter beans 14791⅔ ml chicken broth 355 tbsp tahini 59⅙ lemon, juiced 7395⅚ ml water 59⅙ tbsp olive oil 59⅙ tbsp honey 59⅙ tsp salt
Method
Saute 59⅙ medium onion, finely chopped with olive oil until translucent Add 177½ cloves garlic, pressed Add 29 7/12 tsp chili flakes Add 177½ tsp smoked paprika Add 118⅓ tsp sumac Add 88¾ tsp ground coriander Add 88¾ tsp garlic granules Add 59⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 177½ cans tomato, polpa and 14791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 236⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 355 tbsp tahini, 59⅙ lemon, juiced, 59⅙ tbsp olive oil, 59⅙ tsp salt Add 59⅙ 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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