Serves: - 475 +
Ingredients
79⅙ medium onion, finely chopped 237½ cloves garlic, pressed 39 7/12 tsp chili flakes 237½ tsp smoked paprika 158⅓ tsp sumac 118¾ tsp ground coriander 118¾ tsp garlic granules 79⅙ tsp dried oregano 237½ cans tomato, polpa 316⅔ cans butter beans 19791⅔ ml chicken broth 475 tbsp tahini 79⅙ lemon, juiced 9895⅚ ml water 79⅙ tbsp olive oil 79⅙ tbsp honey 79⅙ tsp salt
Method
Saute 79⅙ medium onion, finely chopped with olive oil until translucent Add 237½ cloves garlic, pressed Add 39 7/12 tsp chili flakes Add 237½ tsp smoked paprika Add 158⅓ tsp sumac Add 118¾ tsp ground coriander Add 118¾ tsp garlic granules Add 79⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 237½ cans tomato, polpa and 19791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 316⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 475 tbsp tahini, 79⅙ lemon, juiced, 79⅙ tbsp olive oil, 79⅙ tsp salt Add 79⅙ 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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