Serves: - 359 +
Ingredients
59⅚ medium onion, finely chopped 179½ cloves garlic, pressed 29 11/12 tsp chili flakes 179½ tsp smoked paprika 119⅔ tsp sumac 89¾ tsp ground coriander 89¾ tsp garlic granules 59⅚ tsp dried oregano 179½ cans tomato, polpa 239⅓ cans butter beans 14958⅓ ml chicken broth 359 tbsp tahini 59⅚ lemon, juiced 7479⅙ ml water 59⅚ tbsp olive oil 59⅚ tbsp honey 59⅚ tsp salt
Method
Saute 59⅚ medium onion, finely chopped with olive oil until translucent Add 179½ cloves garlic, pressed Add 29 11/12 tsp chili flakes Add 179½ tsp smoked paprika Add 119⅔ tsp sumac Add 89¾ tsp ground coriander Add 89¾ tsp garlic granules Add 59⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 179½ cans tomato, polpa and 14958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 239⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 359 tbsp tahini, 59⅚ lemon, juiced, 59⅚ tbsp olive oil, 59⅚ tsp salt Add 59⅚ 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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