Serves: - 449 +
Ingredients
74⅚ medium onion, finely chopped 224½ cloves garlic, pressed 37 5/12 tsp chili flakes 224½ tsp smoked paprika 149⅔ tsp sumac 112¼ tsp ground coriander 112¼ tsp garlic granules 74⅚ tsp dried oregano 224½ cans tomato, polpa 299⅓ cans butter beans 18708⅓ ml chicken broth 449 tbsp tahini 74⅚ lemon, juiced 9354⅙ ml water 74⅚ tbsp olive oil 74⅚ tbsp honey 74⅚ tsp salt
Method
Saute 74⅚ medium onion, finely chopped with olive oil until translucent Add 224½ cloves garlic, pressed Add 37 5/12 tsp chili flakes Add 224½ tsp smoked paprika Add 149⅔ tsp sumac Add 112¼ tsp ground coriander Add 112¼ tsp garlic granules Add 74⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 224½ cans tomato, polpa and 18708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 299⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 449 tbsp tahini, 74⅚ lemon, juiced, 74⅚ tbsp olive oil, 74⅚ tsp salt Add 74⅚ 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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