Serves: - 403 +
Ingredients
67⅙ medium onion, finely chopped 201½ cloves garlic, pressed 33 7/12 tsp chili flakes 201½ tsp smoked paprika 134⅓ tsp sumac 100¾ tsp ground coriander 100¾ tsp garlic granules 67⅙ tsp dried oregano 201½ cans tomato, polpa 268⅔ cans butter beans 16791⅔ ml chicken broth 403 tbsp tahini 67⅙ lemon, juiced 8395⅚ ml water 67⅙ tbsp olive oil 67⅙ tbsp honey 67⅙ tsp salt
Method
Saute 67⅙ medium onion, finely chopped with olive oil until translucent Add 201½ cloves garlic, pressed Add 33 7/12 tsp chili flakes Add 201½ tsp smoked paprika Add 134⅓ tsp sumac Add 100¾ tsp ground coriander Add 100¾ tsp garlic granules Add 67⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 201½ cans tomato, polpa and 16791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 268⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 403 tbsp tahini, 67⅙ lemon, juiced, 67⅙ tbsp olive oil, 67⅙ tsp salt Add 67⅙ 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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