Serves: - 451 +
Ingredients
75⅙ medium onion, finely chopped 225½ cloves garlic, pressed 37 7/12 tsp chili flakes 225½ tsp smoked paprika 150⅓ tsp sumac 112¾ tsp ground coriander 112¾ tsp garlic granules 75⅙ tsp dried oregano 225½ cans tomato, polpa 300⅔ cans butter beans 18791⅔ ml chicken broth 451 tbsp tahini 75⅙ lemon, juiced 9395⅚ ml water 75⅙ tbsp olive oil 75⅙ tbsp honey 75⅙ tsp salt
Method
Saute 75⅙ medium onion, finely chopped with olive oil until translucent Add 225½ cloves garlic, pressed Add 37 7/12 tsp chili flakes Add 225½ tsp smoked paprika Add 150⅓ tsp sumac Add 112¾ tsp ground coriander Add 112¾ tsp garlic granules Add 75⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 225½ cans tomato, polpa and 18791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 300⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 451 tbsp tahini, 75⅙ lemon, juiced, 75⅙ tbsp olive oil, 75⅙ tsp salt Add 75⅙ 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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