Serves: - 439 +
Ingredients
73⅙ medium onion, finely chopped 219½ cloves garlic, pressed 36 7/12 tsp chili flakes 219½ tsp smoked paprika 146⅓ tsp sumac 109¾ tsp ground coriander 109¾ tsp garlic granules 73⅙ tsp dried oregano 219½ cans tomato, polpa 292⅔ cans butter beans 18291⅔ ml chicken broth 439 tbsp tahini 73⅙ lemon, juiced 9145⅚ ml water 73⅙ tbsp olive oil 73⅙ tbsp honey 73⅙ tsp salt
Method
Saute 73⅙ medium onion, finely chopped with olive oil until translucent Add 219½ cloves garlic, pressed Add 36 7/12 tsp chili flakes Add 219½ tsp smoked paprika Add 146⅓ tsp sumac Add 109¾ tsp ground coriander Add 109¾ tsp garlic granules Add 73⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 219½ cans tomato, polpa and 18291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 292⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 439 tbsp tahini, 73⅙ lemon, juiced, 73⅙ tbsp olive oil, 73⅙ tsp salt Add 73⅙ 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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