Serves: - 463 +
Ingredients
77⅙ medium onion, finely chopped 231½ cloves garlic, pressed 38 7/12 tsp chili flakes 231½ tsp smoked paprika 154⅓ tsp sumac 115¾ tsp ground coriander 115¾ tsp garlic granules 77⅙ tsp dried oregano 231½ cans tomato, polpa 308⅔ cans butter beans 19291⅔ ml chicken broth 463 tbsp tahini 77⅙ lemon, juiced 9645⅚ ml water 77⅙ tbsp olive oil 77⅙ tbsp honey 77⅙ tsp salt
Method
Saute 77⅙ medium onion, finely chopped with olive oil until translucent Add 231½ cloves garlic, pressed Add 38 7/12 tsp chili flakes Add 231½ tsp smoked paprika Add 154⅓ tsp sumac Add 115¾ tsp ground coriander Add 115¾ tsp garlic granules Add 77⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 231½ cans tomato, polpa and 19291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 308⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 463 tbsp tahini, 77⅙ lemon, juiced, 77⅙ tbsp olive oil, 77⅙ tsp salt Add 77⅙ 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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