Serves: - 461 +
Ingredients
76⅚ medium onion, finely chopped 230½ cloves garlic, pressed 38 5/12 tsp chili flakes 230½ tsp smoked paprika 153⅔ tsp sumac 115¼ tsp ground coriander 115¼ tsp garlic granules 76⅚ tsp dried oregano 230½ cans tomato, polpa 307⅓ cans butter beans 19208⅓ ml chicken broth 461 tbsp tahini 76⅚ lemon, juiced 9604⅙ ml water 76⅚ tbsp olive oil 76⅚ tbsp honey 76⅚ tsp salt
Method
Saute 76⅚ medium onion, finely chopped with olive oil until translucent Add 230½ cloves garlic, pressed Add 38 5/12 tsp chili flakes Add 230½ tsp smoked paprika Add 153⅔ tsp sumac Add 115¼ tsp ground coriander Add 115¼ tsp garlic granules Add 76⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 230½ cans tomato, polpa and 19208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 307⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 461 tbsp tahini, 76⅚ lemon, juiced, 76⅚ tbsp olive oil, 76⅚ tsp salt Add 76⅚ 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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