Serves: - 431 +
Ingredients
71⅚ medium onion, finely chopped 215½ cloves garlic, pressed 35 11/12 tsp chili flakes 215½ tsp smoked paprika 143⅔ tsp sumac 107¾ tsp ground coriander 107¾ tsp garlic granules 71⅚ tsp dried oregano 215½ cans tomato, polpa 287⅓ cans butter beans 17958⅓ ml chicken broth 431 tbsp tahini 71⅚ lemon, juiced 8979⅙ ml water 71⅚ tbsp olive oil 71⅚ tbsp honey 71⅚ tsp salt
Method
Saute 71⅚ medium onion, finely chopped with olive oil until translucent Add 215½ cloves garlic, pressed Add 35 11/12 tsp chili flakes Add 215½ tsp smoked paprika Add 143⅔ tsp sumac Add 107¾ tsp ground coriander Add 107¾ tsp garlic granules Add 71⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 215½ cans tomato, polpa and 17958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 287⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 431 tbsp tahini, 71⅚ lemon, juiced, 71⅚ tbsp olive oil, 71⅚ tsp salt Add 71⅚ 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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