Serves: - 371 +
Ingredients
61⅚ medium onion, finely chopped 185½ cloves garlic, pressed 30 11/12 tsp chili flakes 185½ tsp smoked paprika 123⅔ tsp sumac 92¾ tsp ground coriander 92¾ tsp garlic granules 61⅚ tsp dried oregano 185½ cans tomato, polpa 247⅓ cans butter beans 15458⅓ ml chicken broth 371 tbsp tahini 61⅚ lemon, juiced 7729⅙ ml water 61⅚ tbsp olive oil 61⅚ tbsp honey 61⅚ tsp salt
Method
Saute 61⅚ medium onion, finely chopped with olive oil until translucent Add 185½ cloves garlic, pressed Add 30 11/12 tsp chili flakes Add 185½ tsp smoked paprika Add 123⅔ tsp sumac Add 92¾ tsp ground coriander Add 92¾ tsp garlic granules Add 61⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 185½ cans tomato, polpa and 15458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 247⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 371 tbsp tahini, 61⅚ lemon, juiced, 61⅚ tbsp olive oil, 61⅚ tsp salt Add 61⅚ 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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