Serves: - 479 +
Ingredients
79⅚ medium onion, finely chopped 239½ cloves garlic, pressed 39 11/12 tsp chili flakes 239½ tsp smoked paprika 159⅔ tsp sumac 119¾ tsp ground coriander 119¾ tsp garlic granules 79⅚ tsp dried oregano 239½ cans tomato, polpa 319⅓ cans butter beans 19958⅓ ml chicken broth 479 tbsp tahini 79⅚ lemon, juiced 9979⅙ ml water 79⅚ tbsp olive oil 79⅚ tbsp honey 79⅚ tsp salt
Method
Saute 79⅚ medium onion, finely chopped with olive oil until translucent Add 239½ cloves garlic, pressed Add 39 11/12 tsp chili flakes Add 239½ tsp smoked paprika Add 159⅔ tsp sumac Add 119¾ tsp ground coriander Add 119¾ tsp garlic granules Add 79⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 239½ cans tomato, polpa and 19958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 319⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 479 tbsp tahini, 79⅚ lemon, juiced, 79⅚ tbsp olive oil, 79⅚ tsp salt Add 79⅚ 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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