Serves: - 383 +
Ingredients
63⅚ medium onion, finely chopped 191½ cloves garlic, pressed 31 11/12 tsp chili flakes 191½ tsp smoked paprika 127⅔ tsp sumac 95¾ tsp ground coriander 95¾ tsp garlic granules 63⅚ tsp dried oregano 191½ cans tomato, polpa 255⅓ cans butter beans 15958⅓ ml chicken broth 383 tbsp tahini 63⅚ lemon, juiced 7979⅙ ml water 63⅚ tbsp olive oil 63⅚ tbsp honey 63⅚ tsp salt
Method
Saute 63⅚ medium onion, finely chopped with olive oil until translucent Add 191½ cloves garlic, pressed Add 31 11/12 tsp chili flakes Add 191½ tsp smoked paprika Add 127⅔ tsp sumac Add 95¾ tsp ground coriander Add 95¾ tsp garlic granules Add 63⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 191½ cans tomato, polpa and 15958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 255⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 383 tbsp tahini, 63⅚ lemon, juiced, 63⅚ tbsp olive oil, 63⅚ tsp salt Add 63⅚ 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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