Serves: - 455 +
Ingredients
75⅚ medium onion, finely chopped 227½ cloves garlic, pressed 37 11/12 tsp chili flakes 227½ tsp smoked paprika 151⅔ tsp sumac 113¾ tsp ground coriander 113¾ tsp garlic granules 75⅚ tsp dried oregano 227½ cans tomato, polpa 303⅓ cans butter beans 18958⅓ ml chicken broth 455 tbsp tahini 75⅚ lemon, juiced 9479⅙ ml water 75⅚ tbsp olive oil 75⅚ tbsp honey 75⅚ tsp salt
Method
Saute 75⅚ medium onion, finely chopped with olive oil until translucent Add 227½ cloves garlic, pressed Add 37 11/12 tsp chili flakes Add 227½ tsp smoked paprika Add 151⅔ tsp sumac Add 113¾ tsp ground coriander Add 113¾ tsp garlic granules Add 75⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 227½ cans tomato, polpa and 18958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 303⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 455 tbsp tahini, 75⅚ lemon, juiced, 75⅚ tbsp olive oil, 75⅚ tsp salt Add 75⅚ 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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