Serves: - 467 +
Ingredients
77⅚ medium onion, finely chopped 233½ cloves garlic, pressed 38 11/12 tsp chili flakes 233½ tsp smoked paprika 155⅔ tsp sumac 116¾ tsp ground coriander 116¾ tsp garlic granules 77⅚ tsp dried oregano 233½ cans tomato, polpa 311⅓ cans butter beans 19458⅓ ml chicken broth 467 tbsp tahini 77⅚ lemon, juiced 9729⅙ ml water 77⅚ tbsp olive oil 77⅚ tbsp honey 77⅚ tsp salt
Method
Saute 77⅚ medium onion, finely chopped with olive oil until translucent Add 233½ cloves garlic, pressed Add 38 11/12 tsp chili flakes Add 233½ tsp smoked paprika Add 155⅔ tsp sumac Add 116¾ tsp ground coriander Add 116¾ tsp garlic granules Add 77⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 233½ cans tomato, polpa and 19458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 311⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 467 tbsp tahini, 77⅚ lemon, juiced, 77⅚ tbsp olive oil, 77⅚ tsp salt Add 77⅚ 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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