Serves: - 457 +
Ingredients
76⅙ medium onion, finely chopped 228½ cloves garlic, pressed 38 1/12 tsp chili flakes 228½ tsp smoked paprika 152⅓ tsp sumac 114¼ tsp ground coriander 114¼ tsp garlic granules 76⅙ tsp dried oregano 228½ cans tomato, polpa 304⅔ cans butter beans 19041⅔ ml chicken broth 457 tbsp tahini 76⅙ lemon, juiced 9520⅚ ml water 76⅙ tbsp olive oil 76⅙ tbsp honey 76⅙ tsp salt
Method
Saute 76⅙ medium onion, finely chopped with olive oil until translucent Add 228½ cloves garlic, pressed Add 38 1/12 tsp chili flakes Add 228½ tsp smoked paprika Add 152⅓ tsp sumac Add 114¼ tsp ground coriander Add 114¼ tsp garlic granules Add 76⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 228½ cans tomato, polpa and 19041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 304⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 457 tbsp tahini, 76⅙ lemon, juiced, 76⅙ tbsp olive oil, 76⅙ tsp salt Add 76⅙ 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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