Serves: - 421 +
Ingredients
70⅙ medium onion, finely chopped 210½ cloves garlic, pressed 35 1/12 tsp chili flakes 210½ tsp smoked paprika 140⅓ tsp sumac 105¼ tsp ground coriander 105¼ tsp garlic granules 70⅙ tsp dried oregano 210½ cans tomato, polpa 280⅔ cans butter beans 17541⅔ ml chicken broth 421 tbsp tahini 70⅙ lemon, juiced 8770⅚ ml water 70⅙ tbsp olive oil 70⅙ tbsp honey 70⅙ tsp salt
Method
Saute 70⅙ medium onion, finely chopped with olive oil until translucent Add 210½ cloves garlic, pressed Add 35 1/12 tsp chili flakes Add 210½ tsp smoked paprika Add 140⅓ tsp sumac Add 105¼ tsp ground coriander Add 105¼ tsp garlic granules Add 70⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 210½ cans tomato, polpa and 17541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 280⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 421 tbsp tahini, 70⅙ lemon, juiced, 70⅙ tbsp olive oil, 70⅙ tsp salt Add 70⅙ 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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