Serves: - 481 +
Ingredients
80⅙ medium onion, finely chopped 240½ cloves garlic, pressed 40 1/12 tsp chili flakes 240½ tsp smoked paprika 160⅓ tsp sumac 120¼ tsp ground coriander 120¼ tsp garlic granules 80⅙ tsp dried oregano 240½ cans tomato, polpa 320⅔ cans butter beans 20041⅔ ml chicken broth 481 tbsp tahini 80⅙ lemon, juiced 10020⅚ ml water 80⅙ tbsp olive oil 80⅙ tbsp honey 80⅙ tsp salt
Method
Saute 80⅙ medium onion, finely chopped with olive oil until translucent Add 240½ cloves garlic, pressed Add 40 1/12 tsp chili flakes Add 240½ tsp smoked paprika Add 160⅓ tsp sumac Add 120¼ tsp ground coriander Add 120¼ tsp garlic granules Add 80⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 240½ cans tomato, polpa and 20041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 320⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 481 tbsp tahini, 80⅙ lemon, juiced, 80⅙ tbsp olive oil, 80⅙ tsp salt Add 80⅙ 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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